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Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review.
Salehi F. Salehi F. Food Sci Nutr. 2019 Oct 17;7(11):3391-3402. doi: 10.1002/fsn3.1245. eCollection 2019 Nov. Food Sci Nutr. 2019. PMID: 31762992 Free PMC article. Review.
The main wheat component responsible for bread and cake quality is gluten. Celiac disease is an autoimmune digestive disease that is caused by the digestion of gluten, and the only treatment of this disease is a gluten-free diet. Various …
The main wheat component responsible for bread and cake quality is gluten. Celiac disease is an autoimmune digestive disease t …
Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.
Tomić J, Škrobot D, Popović L, Dapčević-Hadnađev T, Čakarević J, Maravić N, Hadnađev M. Tomić J, et al. Food Technol Biotechnol. 2022 Dec;60(4):488-498. doi: 10.17113/ftb.60.04.22.7655. Food Technol Biotechnol. 2022. PMID: 36816875 Free PMC article.
RESEARCH BACKGROUND: Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. ...EXPERIMENTAL APPROACH: Chickpe …
RESEARCH BACKGROUND: Despite the growing trend of the gluten-free market and the presence of a wide range of gluten- …
Sunflower seed cake as a source of nutrients in gluten-free bread.
Blicharz-Kania A, Pecyna A, Zdybel B, Andrejko D, Marczuk A. Blicharz-Kania A, et al. Sci Rep. 2023 Jul 5;13(1):10864. doi: 10.1038/s41598-023-38094-w. Sci Rep. 2023. PMID: 37407646 Free PMC article.
The gluten-free breads with the sunflower seed cake exhibited lower hardness, springiness, and chewiness but higher cohesiveness. The use of the additive contributed to the darkening of the gluten-free bread crumb. The appearance, consistency, a …
The gluten-free breads with the sunflower seed cake exhibited lower hardness, springiness, and chewiness but higher coh …
Effect of sorghum flour properties on gluten-free sponge cake.
Curti MI, Belorio M, Palavecino PM, Camiña JM, Ribotta PD, Gómez M. Curti MI, et al. J Food Sci Technol. 2022 Apr;59(4):1407-1418. doi: 10.1007/s13197-021-05150-0. Epub 2021 Jun 5. J Food Sci Technol. 2022. PMID: 35250065 Free PMC article.
As the demand for gluten-free products increases, the use of sorghum flour becomes a good alternative. Sponge cakes are consumed worldwide and suitable for formulations that could replace wheat flour. One of the most influential parameters on sponge cake qual …
As the demand for gluten-free products increases, the use of sorghum flour becomes a good alternative. Sponge cakes are consum …
Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?
Caponio GR, Difonzo G, de Gennaro G, Calasso M, De Angelis M, Pasqualone A. Caponio GR, et al. Front Nutr. 2022 Feb 10;9:830932. doi: 10.3389/fnut.2022.830932. eCollection 2022. Front Nutr. 2022. PMID: 35223958 Free PMC article.
There is a growing need for gluten-free bakery products with an improved nutritional profile. Currently, gluten-free baked goods deliver low protein, fiber, and mineral content and elevated predicted glycaemic index (pGI). ...
There is a growing need for gluten-free bakery products with an improved nutritional profile. Currently, gluten-free …
Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks.
de Gennaro G, Difonzo G, Summo C, Pasqualone A, Caponio F. de Gennaro G, et al. Foods. 2022 Feb 15;11(4):552. doi: 10.3390/foods11040552. Foods. 2022. PMID: 35206029 Free PMC article.
The growing demand for high-quality gluten-free baked snacks has led researchers to test innovative ingredients. The aim of this work was to assess the feasibility of olive cake powder (OCP) to be used as a functional ingredient in gluten-free ( …
The growing demand for high-quality gluten-free baked snacks has led researchers to test innovative ingredients. The aim of th …
The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
Chan DS, Wang ST, Chen MY, Sung WC. Chan DS, et al. Food Sci Technol Int. 2023 Mar 13:10820132231162164. doi: 10.1177/10820132231162164. Online ahead of print. Food Sci Technol Int. 2023. PMID: 36911975
Nevertheless, center height, volume index, L*, a*, and b* values, and white index of gluten-free cake decreased with increased okra powder levels. The sensory characteristics of wheat and gluten-free chiffon cakes substituted with 2.6%-5.3% okra …
Nevertheless, center height, volume index, L*, a*, and b* values, and white index of gluten-free cake decreased with in …
Optimization of gluten-free cake formulation enriched with pomegranate seed powder and transglutaminase enzyme.
Saeidi Z, Nasehi B, Jooyandeh H. Saeidi Z, et al. J Food Sci Technol. 2018 Aug;55(8):3110-3118. doi: 10.1007/s13197-018-3236-5. Epub 2018 Jun 2. J Food Sci Technol. 2018. PMID: 30065421 Free PMC article.
Therefore, studies dealing with the production and improvement of gluten-free food products, especially bakery products are of great importance. ...The optimized gluten-free cake showed higher total antioxidant activity, ash, fiber, protein and …
Therefore, studies dealing with the production and improvement of gluten-free food products, especially bakery products are of …
Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread.
Bedrníček J, Lorenc F, Jarošová M, Bártová V, Smetana P, Kadlec J, Jirotková D, Kyselka J, Petrášková E, Bjelková M, Konvalina P, Hoang TN, Bárta J. Bedrníček J, et al. Antioxidants (Basel). 2022 Oct 13;11(10):2022. doi: 10.3390/antiox11102022. Antioxidants (Basel). 2022. PMID: 36290745 Free PMC article.
The 10% addition of the fractions into gluten-free bread increased the protein, fibre, fat, ash and silymarin content. ...The results suggest that MTOC flour fractions can improve the potential health benefits and nutritional profile of gluten-free bre …
The 10% addition of the fractions into gluten-free bread increased the protein, fibre, fat, ash and silymarin content. ...The …
The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality.
Oliveira D, Starowicz M, Ostaszyk A, Łopusiewicz Ł, Ferreira IMPLVO, Pinto E, Krupa-Kozak U. Oliveira D, et al. Foods. 2023 Nov 29;12(23):4320. doi: 10.3390/foods12234320. Foods. 2023. PMID: 38231753 Free PMC article.
The gluten-free breads (GFBs) were evaluated for technological parameters, nutritional value, and sensory quality. ...The results of the conducted research highlighted the benefits of incorporating FOC into GFB as a promising approach to developing a palatable, high …
The gluten-free breads (GFBs) were evaluated for technological parameters, nutritional value, and sensory quality. ...The resu …
66 results