Relationship between instrumental parameters and sensory characteristics in 1 gluten - free breads

Evaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads

In this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% Carboxy Methyl Cellulose (CMC) and 1% -κCarrageenan gum. A sample lacking gum was also produced as control. Rice breads (with gum and without gum) were then produced by semi-industri...

Techno-functional and nutritional performance of commercial breads available in Europe.

In recent years, the growing interest for well-being and healthy lifestyle together with an increasing awareness of the close relationship between food and health have boosted the production of an increasing number of novel goods to be placed in both gluten-containing and gluten-free products market. The objective of this study was to provide a realistic and detailed overview of the current bre...

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...

Maize Based Gluten Free Bread: Influence of Processing 1 Parameters on Sensory and Instrumental Quality

Breadmaking Performance of Protein Enriched Gluten Free Breads

Soybean enriched rice based gluten free breads were designed incorporating a structuring agent (hydroxypropylmethylcellulose HPMC) and a processing aid (transglutaminase TG). At dough level the effect of increasing amounts of soybean protein isolate (SPI), HPMC and water was studied in the Mixolab. Mixing and thermal characteristics showed the significant effect induced by water, soybean protei...