Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges
Recently, there has been an increase in demand for gluten-free (GF) products due to the
growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free …
growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free …
Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products
VD Capriles, EV de Aguiar, FG Dos Santos… - Food Research …, 2023 - Elsevier
Sensory and consumer research performs a pivotal role in gluten-free (GF) food research
and development due to consumer dissatisfaction about currently available products …
and development due to consumer dissatisfaction about currently available products …
A decade of evidence of sorghum potential in the development of novel food products: Insights from a bibliometric analysis
Due to the increasing interest in sorghum for human nutrition, recent literature reviews
highlight its nutrient and bioactive contents, potential health benefits and its 'gluten …
highlight its nutrient and bioactive contents, potential health benefits and its 'gluten …
Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread
A 2 4 full factorial design with four center points was used to investigate the effects of
chickpea flour (CF), psyllium (PSY), cyclodextrin glycosyltransferase (CGTase), and …
chickpea flour (CF), psyllium (PSY), cyclodextrin glycosyltransferase (CGTase), and …
Potential of chickpea and psyllium in gluten-free breadmaking: Assessing bread's quality, sensory acceptability, and glycemic and satiety indexes
Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and
health requirements of consumers. Thus, this study investigated the effects of chickpea flour …
health requirements of consumers. Thus, this study investigated the effects of chickpea flour …
[HTML][HTML] Microwave-treated rice flour halves the need of hydroxypropyl methylcellulose in the formulation of gluten-free bread
Hydrocolloids such as hydroxypropyl methylcellulose (HPMC) are commonly used in gluten-
free (GF) products to mimic the viscoelastic properties of gluten. However, GF products must …
free (GF) products to mimic the viscoelastic properties of gluten. However, GF products must …
Psyllium improves the quality and shelf life of gluten-free bread
Psyllium husk powder was investigated for its ability to improve the quality and shelf life of
gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14 …
gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14 …
What about gluten‐free products? An insight on celiac consumers' opinions and expectations
NMM Alencar, VA de Araújo, L Faggian… - Journal of Sensory …, 2021 - Wiley Online Library
As a result of increased research and development, people suffering from celiac disease
have more options for gluten‐free (GF) products; but we still lack information about celiac …
have more options for gluten‐free (GF) products; but we still lack information about celiac …
Development of gluten-free bread production technology with enhanced nutritional value in the context of Kazakhstan
This research aims to enhance the nutritional value of gluten-free bread by incorporating a
diverse range of components, including additives with beneficial effects on human health …
diverse range of components, including additives with beneficial effects on human health …
A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads
AS Mygdalia, C Nouska, M Hatzikamari… - Food Research …, 2022 - Elsevier
The use of a sourdough (SD) preparation based on a fermented chickpea extract (FCE)
starter as a leavening and anti-staling agent in gluten-free breads was explored in this study …
starter as a leavening and anti-staling agent in gluten-free breads was explored in this study …