Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very
important in baking technology. The number of people suffering from gluten intolerance is …

The population of Americans suffering from celiac, gluten intolerance, and wheat allergy is 1
in every 14 people. Also, many are choosing gluten-free (GF) diets nowadays because of …

Gluten-enteropathy affects a significant number of people, making gluten a major concern in
the food industry. With medical advancements, the diagnosis of allergies is becoming easier …

Sorghum is a major cereal crop with various agronomic advantages, contains health-
promoting compounds and is gluten-free. There is a growing tendency to use sorghum in …

Incorporation of xanthan gum and locust bean gum in rice flour supplemented by chickpea
flour was used to obtain a good quality of nutritionally enriched biscuit for celiac children …

Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours,
such as legumes or wholegrain cereals in pasta improves their nutritional quality and can …

Gluten-free (GF) products are consumed both by individuals with celiac disease and by an
increasing number of people with no specific medical needs. Although the technological …

A roundup of gluten‐free (GF) pasta sold in the Italian market in 2015 was characterised
throughout cooking behaviour, texture, colour and nutritional value. A preliminary evaluation …

The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop
muffins suitable for people with celiac disease or gluten intolerance, as these flours do not …

Gluten-free (GF) diets often become nutritionally imbalanced, being low in proteins and
fibers and high in sugars. Preparing GF foods with improved nutritional value is therefore a …