Development of gluten-free premixes with buckwheat and chia flours: Application in a bread product

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...

Effect 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...

Preparation and Evaluation of Gluten Free Ready to Serve Buckwheat Product

The present study pertains to the development of a gluten free ready to serve buckwheat nutritious powdered product. The process consists of dehulling and extrusion of dehulled buckwheat from which ready to serve buckwheat flour is obtained. The ready to serve flour is further utilized for product development by mixing it with skimmed milk powder, sugar and food grade additives. The developed p...

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. ...

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