Title : Effect of water content and flour particle size on gluten - free bread quality and 1 digestibility
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Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
This study was aimed at combining the highest degradation of gluten during wheat flour fermentation with good structural and sensory features of the related bread. As estimated by R5-ELISA, the degree of degradation of immune reactive gluten was ca. 28%. Two-dimensional electrophoresis and RP-FPLC analyses showed marked variations of the protein fractions compared to the untreated flour. The co...
متن کاملInfluence of germination time of brown rice in relation to flour and gluten free bread quality.
The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28 °C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown rice was also analyzed. Significant changes on hydration and pasting properties of brown rice flour were found during germination. The starch ...
متن کاملEffect of Buckwheat Flour on Microelements and Proteins Contents in Gluten-Free Bread
Krupa-Kozak U., Wronkowska M., Soral-Śmietana M. (2011): Effect of buckwheat flour on microelements and proteins contents in gluten-free bread. Czech J. Food Sci., 29: 103–108. Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins, minerals, and vitam...
متن کاملInteractions of Hydrocolloid and Emulsifier on Rebuilding Gluten Network of Damaged Wheat and Taftoon Bread Quality
Many factors can affect wheat gluten properties and functionality. One of the most important, of these factors, is wheat bug damages. Insect injects a salivary proteinase into wheat kernel that results a significant weakening effect on the gluten, in substantial losses in physical quality, dough properties and baking performance. Bread baked with the insect – damaged flour had poor quality and ...
متن کاملEvaluation of the Interaction of Water Stress and Superabsorbent on the Characteristics Related to the Quality of Bread Wheat Cultivars (Triticum aestivum)
In order to study the effect of the superabsorbent polymer and manure fertilizer on the baking characteristics of wheat cultivars under different water deficit conditions, an experiment was carried out in a factorial layout based on a randomized complete block design in three replications at Agricultural Research Center, West-Azerbaijan (Saatlo station) during 2017-2018 growing seasons. The fac...
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تاریخ انتشار 2014