Ohmic Heating—a Novel Approach for Gluten-Free Bread Baking
نویسندگان
چکیده
منابع مشابه
Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of G...
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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...
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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. ...
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Bread product quality is highly dependent to the baking process. A model for the development of product quality of bread products has been calibrated by experiments at a fixed baking temperature of 200°C and in combination with 100 W of microwave powers. The parameters in this model were estimated in sequence procedures: heat and mass transfer, then product transformations and finally product q...
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ژورنال
عنوان ژورنال: Food and Bioprocess Technology
سال: 2019
ISSN: 1935-5130,1935-5149
DOI: 10.1007/s11947-019-02324-9