Quality improvement of gluten-free bread based on soybean and enriched with sugar beet molasses
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چکیده
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15 صفحه اولGluten-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 کاملEffect of Storage Temperature and Light on the Freeze-Dried Amino Acids from Sugar Beet and Sugar Cane Molasses
Molasses is a significant by-product of sugar beet or sugar cane refining industry. In this work, the effects of storage temperature and packaging on the contents of free amino acids (AAs) in sugar beet and sugar cane molasses after freeze drying were inquired. The effect of different variables such as, temperature (4 and 25˚C) and light (Metallized polypropylene container and Normal polypropyl...
متن کاملMaize Based Gluten Free Bread: Influence of Processing 1 Parameters on Sensory and Instrumental Quality
متن کامل
Improvement of the Sugar Beet
SUGARCANE and sugar beet are the important sources of sugar. This foodstuff, wldcli today is one of the purest and cheapest in our dietary, two centuries ago was a luxury available only to the rich. The story of the rise of sugar production to meet an ever-increasing demand is a romance of agriculture and chemistry. The accomplishments of the plant breeder and the chemical engineer in making th...
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ژورنال
عنوان ژورنال: Food and Feed Research
سال: 2017
ISSN: 2217-5369,2217-5660
DOI: 10.5937/ffr1701065s