formulation of gluten free bread using guar and microbial transglutaminase enzyme
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منابع مشابه
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...
متن کاملOptimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology
Gluten is a major component of some cereal and bakery product. Gluten can cause intestinal absorption problem especially to people who have celiac diseases. The aim of this research was to optimize a formulation of gluten free bread (GFB) based on rice flour. The target is to achieve high in volume and weight, but has minimum firmness value. A response surface methodology was used to analyze th...
متن کاملGluten 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. ...
متن کاملBean Starch as Ingredient for Gluten Free Bread
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...
متن کاملGluten, Transglutaminase, Celiac Disease and IgA Nephropathy
Both, celiac disease and IgA nephropathy are autoimmune diseases that are IgA mediated and share multiple clinical, pathophysiological, genetic, nutritional and immunological aspects. In view of recent observations and wider understanding of the central role played by the intestinal ecosystem in celiac disease and IgA nephropathy development, the present review highlights those shared aspects, ...
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پژوهش های صنایع غذاییجلد ۲۱، شماره ۱، صفحات ۶۹-۸۱
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