Gluten-Free Crackers Preparation
نویسندگان
چکیده
Gluten free crackers enriched with rice flour ,lentil and quinoa is an innovative highly nutritious snacks product. The current study was carried out to make gluten of high quality for celiac disease patients. chemical analyzed included as minerals amino acids broken rice, lentil its blends determined. Also, composition determined the results showed that ash, protein, ether extract fiber contents were higher in all prepared using flour, than blend flour. All sensory properties B2, B3, B4 B5 somewhat from B1. Hardness decreased 74.97 newton (1) made 100% 35.19 (5) 50% 25% Finally, it could prepare some bakery products raw materials such are proper patients.
منابع مشابه
Going Beyond Gluten-Free.
Celiac disease (CD) is an autoimmune, small intestinal enteropathy caused by a permanent sensitivity to gluten from wheat, rye, and barley in genetically susceptible individuals. Affecting ∼1% of children, 1 CD is more common than sickle cell disease or type 1 diabetes mellitus. The prevalence of CD continues to increase, partially due to increasing clinical and public awareness. 2 Even so, it ...
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The present study pertains to the development of a gluten free ready to serve buckwheat nutritious powdered product. The process consists of dehulling and extrusion of dehulled buckwheat from which ready to serve buckwheat flour is obtained. The ready to serve flour is further utilized for product development by mixing it with skimmed milk powder, sugar and food grade additives. The developed p...
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ژورنال
عنوان ژورنال: European journal of nutrition & food safety
سال: 2022
ISSN: ['2347-5641']
DOI: https://doi.org/10.9734/ejnfs/2022/v14i730513