Relationship between instrumental parameters and sensory characteristics in gluten-free breads

Relationship between instrumental parameters and sensory characteristics in 1 gluten - free breads

Maize Based Gluten Free Bread: Influence of Processing 1 Parameters on Sensory and Instrumental Quality

Chemical composition and starch digestibility of different gluten-free breads.

The increasing demand for gluten-free products has favoured the design of numerous gluten-free bakery products which intended to mimic the quality characteristics of wheat bakery products. The objective of this study was to evaluate the nutritional pattern of gluten-free breads representative of the Spanish market for this type of products. The protein, fat and mineral content of the gluten-fre...

Breadmaking Performance of Protein Enriched Gluten Free Breads

Soybean enriched rice based gluten free breads were designed incorporating a structuring agent (hydroxypropylmethylcellulose HPMC) and a processing aid (transglutaminase TG). At dough level the effect of increasing amounts of soybean protein isolate (SPI), HPMC and water was studied in the Mixolab. Mixing and thermal characteristics showed the significant effect induced by water, soybean protei...

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches,...