Starch Characteristics Linked to Gluten-Free Products
نویسندگان
چکیده
منابع مشابه
Starch 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...
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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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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...
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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...
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The treatment of Celiac disease consists in a strict lifelong gluten-free (GF) diet. As the ingestion of small amounts can have damaging complications, there has been an ongoing discussion regarding the safe threshold for dietary residual gluten. The aim was to analyze the evolution of gluten content in cereal-based GF foodstuffs (n = 3141) from 1998 to 2016 measured by the enzyme-linked immuno...
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ژورنال
عنوان ژورنال: Foods
سال: 2017
ISSN: 2304-8158
DOI: 10.3390/foods6040029