gluten-free bread quality: a review of the improving factors

Gluten-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...

A Review: Understanding Gluten Free Bread Development 1 for Reaching Quality and Nutritional Balance

Gluten Free Bread in a Diet of Celiacs

Celiac disease is activated by the consumption of some storage proteins present in cereals, which are usually classified as prolamins, as they are soluble in 70-90 % alcohol [1,2]. Wheat prolamins, called gliadins, together with another storage protein glutelin, could form a complex called gluten, which is responsible for rheological and mechanical properties of the dough and wheat based food. ...

Influence of α-amilase, trehalose, sorbitol, and polysorbate 80 on the quality of gluten-free bread

Obtaining gluten-free bakery products is technologically difficult and the combination of several ingredients and change of traditional processes is often required. The gluten free dough does not have the ability to retain the gas generated during fermentation and baking, yielding bread with low specific volume and firm and rubbery breadcrumb. Hydrocolloids, emulsifiers, milk products, proteins...

the investigation of the relationship between type a and type b personalities and quality of translation

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Influence 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 ...