Gluten-free bread with cricket powder—Mechanical properties and molecular water dynamics in dough and ready product
PŁ Kowalczewski, K Walkowiak, Ł Masewicz… - Foods, 2019 - mdpi.com
Published data indicate that cricket powder (CP) is a good source of not only protein, fat and
fiber, but also minerals. Due to the fact that this product naturally does not contain gluten, it is …
fiber, but also minerals. Due to the fact that this product naturally does not contain gluten, it is …
Effect of flaxseed oil cake extract on the microbial quality, texture and shelf life of gluten-free bread
Extending the shelf life of gluten-free bread (GFB) is a challenge. Mainly due to the
ingredients used and their characteristics, GFB has numerous drawbacks such as …
ingredients used and their characteristics, GFB has numerous drawbacks such as …
Wheat bread enriched with raspberry and strawberry oilcakes: Effects on proximate composition, texture and water properties
PŁ Kowalczewski, K Walkowiak, Ł Masewicz… - … Food Research and …, 2019 - Springer
Oilcakes from the oilseed industry are rich in dietary fibre and protein by-products. We
assessed the impact of wheat flour replacement with raspberry and strawberry oilcakes on …
assessed the impact of wheat flour replacement with raspberry and strawberry oilcakes on …
Water behavior of aerogels obtained from chemically modified potato starches during hydration
J Le Thanh-Blicharz, J Lewandowicz, Z Małyszek… - Foods, 2021 - mdpi.com
Aerogels are highly porous materials that are prepared by removing water held within a
hydrogel in a manner that maintains the three-dimensional structure of the gel. Recently …
hydrogel in a manner that maintains the three-dimensional structure of the gel. Recently …
LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage
PŁ Kowalczewski, K Walkowiak… - Food Science and …, 2021 - journals.sagepub.com
The paper presents the effect of replacing starch (at 2%, 6% and 10%) with cricket powder
(CP) on the water behavior studied by the 1H NMR method, as well as the texture of gluten …
(CP) on the water behavior studied by the 1H NMR method, as well as the texture of gluten …
Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies
MB Różańska, P Kokolus, J Królak, P Jankowska… - Applied Sciences, 2023 - mdpi.com
The present study aimed to evaluate the effect of the extrusion process and particle size on
the properties of rice flour (microstructure, pasting properties), gluten-free dough …
the properties of rice flour (microstructure, pasting properties), gluten-free dough …