Background Gluten-free products are finding an increased demand since the incidence of
celiac disease or other gluten-associated allergies. The replacement of gluten becomes a …

The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to
increasing consumer demand for gluten-free products with quality characteristics similar to …

A growing demand for gluten-free products is caused by an increasing number of diagnosed
celiacs, but also by a trend to eliminate any potentially allergenic proteins in a diet. The …

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 …

The aim of the study was to use hemp flour and hemp protein concentrate as natural
nutritional and structure-forming agents in gluten-free starch bread and to determine their …

The study aimed to evaluate the effects of selected protein isolates and concentrates on
quality and staling of gluten-free bread, in the absence of other structure-forming agents …

The current global food system must adapt to the expected growth of world population
(about 9 billion individuals by 2050). This adaptation will probably include an increased …

Starch is an edible polymer derived from plant basis. It is commonly used in food industry as
it offers good stabilising effect. Moreover, starch can be easily modified either physically or …

The influence of maltitol on the physicochemical properties of wheat flour dough and bread
were evaluated in terms of texture, thermal features, water mobility, and retrogradation …

Characteristic aroma compounds are emitted in each of the three main stages of bread
production. The present study consisted in detection and measurement of odors emitted …