Improvement of gluten-free bread production technology
نویسندگان
چکیده
منابع مشابه
Gluten-Free Bread Quality: A Review of the Improving Factors
Celiac disease is the inability of the small intestine to tolerate some cereal prolamin with sequence specific oligopeptide. Wheat gliadin, rye secalins and barley hordenine are the main proteins involved in the disease mechanisms and may provoke an inflammatory process to damage the small intestine. There are different methods to overcome the problems for such patients one of them is using glu...
متن کاملGluten Free Bread in a Diet of Celiacs
Celiac disease is activated by the consumption of some storage proteins present in cereals, which are usually classified as prolamins, as they are soluble in 70-90 % alcohol [1,2]. Wheat prolamins, called gliadins, together with another storage protein glutelin, could form a complex called gluten, which is responsible for rheological and mechanical properties of the dough and wheat based food. ...
متن کاملBean Starch as Ingredient for Gluten Free Bread
Commercially available gluten free breads are of low quality and have a rapid staling during storage, therefore attempts were made to obtain gluten free bread of improved structure properties and extended shelf-life. For this purpose laboratory obtained bean starch, both native or hydrothermally modified, was added to a gluten free formulation. Texture results revealed differences between the b...
متن کاملgluten-free bread quality: a review of the improving factors
celiac disease is the inability of the small intestine to tolerate some cereal prolamin with sequence specific oligopeptide. wheat gliadin, rye secalins and barley hordenine are the main proteins involved in the disease mechanisms and may provoke an inflammatory process to damage the small intestine. there are different methods to overcome the problems for such patients one of them is using glu...
متن کاملFlour Mixture of Rice Flour, Corn and Cassava Starch in the Production of Gluten-Free White Bread
The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters ...
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ژورنال
عنوان ژورنال: The Journal of Almaty Technological University
سال: 2021
ISSN: 2710-0839,2304-568X
DOI: 10.48184/2304-568x-2021-1-11-16