Gluten-free (GF) breads often lack proteins, minerals and fibres and have an imbalanced
energy value, as they are primarily based on flour or starch. To nutritionally fortify GF bread …

Celiac disease (CD) is widespread and is often under diagnosed. It can affect a variety of
genetically susceptible people from the young to the old. Presently, the only treatment for …

The effects of hydrocolloids (hydroxypropylmethylcellulose (HPMC),
Carboxymethylcellulose (CMC), xanthan gum (XG), and apple pectin (AP)) at different …

In an effort to improve the properties of rice dough and quality of gluten-free rice noodle,
transglutaminase (TGase) and rice protein isolate (RPI) were applied to rice noodle making …

Hydrocolloids have traditionally been investigated as an alternative to gluten for making
good quality products for coeliac patients. This study investigated the interactions between …

The effects of polysaccharides (chitosan, xanthan and sodium alginate) and proteins (gluten,
egg white protein) on dough rheological properties, texture, structure and in vitro starch …

The development of wheat‐based foods that are enriched with proteins is increasingly
popular due to consumer demand regarding food nutritional content and quality. This study …

The objective of the present work was to develop novel alternative gluten-free premixes for
their application in the production of a bread product. Eight formulations of premixes based …

The improvement of different hydrocolloids (hydroxypropylmethyl cellulose (HPMC),
carboxymethylcellulose (CMC), xanthan gum (XG) and apple pectin (AP)) and proteins (egg …

Gluten free (GF) flour (amaranth, buckwheat, chickpea, corn, millet and quinoa) was blended
with rice flour to compare their impact on dough rheological characteristics and bread …