The role of hydrocolloids in gluten-free bread and pasta; rheology, characteristics, staling and glycemic index
Hydrocolloids are important ingredients controlling the quality characteristics of the final
bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking …
bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking …
Focus on gluten free biscuits: Ingredients and issues
Background Around 1% of world population is affected by celiac disease. Celiacs are
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …
constrained to follow a strict gluten free (GF) diet. Often their diet is unbalanced and lacks in …
Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
The consumption of noodles with a high glycemic index (GI) can affect health, prompting the
need for dietary adjustments to manage abnormal blood glucose levels. This review delves …
need for dietary adjustments to manage abnormal blood glucose levels. This review delves …
In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads
Abstract Gluten-free (GF) breads, based on rice flour and corn starch (50: 50), were fortified
with a mixture of acorn flour (ACF)-chickpea flour (CPF) at 30% substitution level of corn …
with a mixture of acorn flour (ACF)-chickpea flour (CPF) at 30% substitution level of corn …
How to improve the gluten-free diet: The state of the art from a food science perspective
The celiac disease is the most common food intolerance and its prevalence is increasing.
Consequently, use of gluten-free diet has expanded, notwithstanding consumption as …
Consequently, use of gluten-free diet has expanded, notwithstanding consumption as …
Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate …
A gluten-free pasta was prepared adding chia at rice flour for testing the thickening and
nutritional properties of this specie. Chemical analysis showed chia is a source of protein …
nutritional properties of this specie. Chemical analysis showed chia is a source of protein …
Fortification of wheat bread with an alternative source of bean proteins using raw and roasted Phaseolus coccineus flours: Impact on physicochemical, nutritional and …
Wheat flour substitution with flours from raw and roasted beans of Phaseolus coccineus at
20 and 30%(flour basis) was studied in breadmaking. The rheological behavior of starch …
20 and 30%(flour basis) was studied in breadmaking. The rheological behavior of starch …
A systematic review on gluten-free bread formulations using specific volume as a quality indicator
JS Monteiro, P Farage, RP Zandonadi, RBA Botelho… - Foods, 2021 - mdpi.com
This study aimed to perform a systematic review on gluten-free bread formulations using
specific volumes as a quality indicator. In this systematic review, we identified 259 studies …
specific volumes as a quality indicator. In this systematic review, we identified 259 studies …
Glycemic index values of pasta products: An overview
G Di Pede, R Dodi, C Scarpa, F Brighenti, M Dall'Asta… - Foods, 2021 - mdpi.com
Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the
interest in developing enriched pasta has increased. Since both the formulation and …
interest in developing enriched pasta has increased. Since both the formulation and …
Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: A review
G Giuberti, A Gallo - International Journal of Food Science & …, 2018 - Wiley Online Library
Commercially available gluten‐free (GF) cereal‐based foods are generally characterised by
a lower nutritional quality than their gluten‐containing counterparts, relatively lower resistant …
a lower nutritional quality than their gluten‐containing counterparts, relatively lower resistant …