Review of bakery products for gluten free and herodietetic nutrition
نویسندگان
چکیده
منابع مشابه
Selenium in Gluten-free Products
The nutritional value of gluten-free products is the subject of interest for food technologists and nutritionists, as the only effective treatment for celiac disease is a lifelong gluten-free diet. As selenium deficiencies in celiac disease are observed, the aim of the study was to determine the selenium content in 27 grain gluten-free products available on the European Union (EU) market. Moreo...
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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 کاملStarch Characteristics Linked to Gluten-Free Products
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch...
متن کاملThe development of a composition database of gluten-free products.
OBJECTIVE To develop a composition database of a number of foods representative of different categories of gluten-free products in the Italian diet. DESIGN The database was built using the nutritional composition of the products, taking into consideration both the composition of the ingredients and the nutritional information reported on the product label. SETTING The nutrient composition o...
متن کاملModification of physicochemical and nutritional properties of gluten free cakes by natural additives application
The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies. Products that contain gluten are also a major diet for a large portion of the world's population. For this reason, the development of gluten-free products is not only an urgent need for celiac patients but also ...
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ژورنال
عنوان ژورنال: Proceedings of the Voronezh State University of Engineering Technologies
سال: 2019
ISSN: 2310-1202,2226-910X
DOI: 10.20914/2310-1202-2019-1-213-217