variance-based sensitivity analysis
Impact of acorn flour on gluten-free dough rheology properties
... Abstract: Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the ...of gluten has a critical effect on gluten-free dough, leading ...
Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
... of gluten has a strong influence on bread ...mimicking gluten-like structure, giving to dough a foaming ...strengthening gluten-free dough structure, enhancing the breadmaking ...
Optimization of gluten free biscuit from foxtail, copra meal and amaranth
... among gluten free ...as gluten free ingredients, generally ignored or discarded ...As gluten imparts favorable characteristics of binding to all constituents of prepared dough ...
Effect of a Gluten-Free Diet on Cortical Excitability in Adults with Celiac Disease.
... reorganization compensating for disease progression despite the adoption of the gluten free- diet. In particular, the AMPA type ionotropic glutamate receptor is known to be crucial for plasticity and ...
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Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads
... Nevertheless, increasing the amounts of Yg resulted in a significant decrease of dough viscosity (ï 0 ), varying from 290.00 k Pa s (CD) to 9.50 k Pa s (YgD 20% ), representing a reduction of around 96.60%. One ...
Stability of gluten free sweet biscuit elaborated with rice bran, broken rice and okara
... might be due to the preparation of the sweet biscuits, in which different processes were used for commercial sweet biscuit and experimental sweet biscuit. Another major factor in the results of both types of sweet ...
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Effects of semolina replacement with gluten-free ingredients on properties of poultry baked pâtés
... zawierające gluten, takie jak kasza manna i bułka ...zawierający gluten (mąka pszenna) występował te w pasztetach wieprzowych pochodzących z rynku hiszpańskiego (Echarte i ...
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DIETARY FIBER AND ANTIOXIDANT ACTIVITY OF GLUTEN-FREE COOKIES WITH COFFEE CHERRY FLOUR ADDITION
... The antioxidant activity in CCF was determined by free radical scavenging activity according to the method described by Shekhar and Anju (2014). DPPH (1,1-diphenyl-2-picrylhydrazyl) the solution was prepared by ...
Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition
... of gluten-free bread was ...the gluten-free bread by yogurt or curd cheese was shown to be a promising strategy to reduce the glycemic response and to improve the bioactive properties of the ...
Quinoa and rice co-products gluten free-cereals: physical, chemical, microbiological and sensory qualities
... Abstract Quinoa grains and rice co-products (broken grains and bran) can offer good opportunities for the production of nutritious foods without gluten. The aim of this study was to evaluate the physical, ...
Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum
... Research interest in quinoa, a GF Andean grain, has been renewed due to its high nutritional and functional values. Apart from its good proximate composition profile, (pro- tein ~ 13.0%, lipids ~ 6.0%), quinoa whole ...
Biscoito de chocolate sem glúten adicionado de farinha de Amaranto/ Gluten-free chocolate biscuit with Amaranth flour
... Levando-se em consideração a crescente procura por alimentos isentos de glúten, a alta aceitação de biscoito pela população, a qualidade nutricional do amaranto, a[r] ...
Thermorheological and textural behaviour of gluten-free gels obtained from chestnut and rice flours
... of gluten-free products due to its bland taste, white colour, digestibility, lightness and hypoallergenic ...of gluten-free products could be the use of Cf blended with Rf flours or starches ...
Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds
... Charalampopoulos, D., Wang, R., Pandiella, S. S., & Webb, C. (2002). Application of cereals and cereal components in functional foods: a review. International Journal of Food Microbiology, 79(1-2), 131-141. ...
Investigation of some properties of gluten-free tarhanas produced by red, green and yellow lentil whole flour
... Fermented foods were composed of an important part of diets in the world. Tarhana, as a fermented product is consumed heavily by most people in Turkey. Tarhana was acquired from mixing wheat flour, yoghurt, yeast and ...
Tetraselmis chuii as a sustainable and healthy ingredient to produce gluten-free bread: impact on structure, colour and bioactivity
... elastic dough structure. Since gluten confers unique rheological properties to yeast-leavened baked products, the absence of gluten is a major technological ...starches, gluten-free ...
Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta
... In the last years several studies have been conducted on the in vitro digestibility (IVD) of several food matrices, in order to determine the structural and chemical changes that occur in different foods under simulated ...
Public awareness, knowledge and sensitivity towards celiac disease and gluten-free diet is insufficient: a survey from Turkey
... It is well known that celiac patients are having moderate to high difficulty in reaching GF products (Rostami et al., 2004; Nascimento et al., 2014). Answers to the question ‘Do you think that it is difficult to reach GF ...
Adição de colágeno em pão sem glúten elaborado com farinha de arroz Addition of collagen to gluten-free bread made from rice flour
... present gluten intolerance and the restriction of food containing it is shown to be effective in the normalization of intestinal function and clinical ...of gluten-free bread made with rice ...
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Effect of gluten-free diet on the growth and nutritional status of children with coeliac disease
... Impaired linear growth, poor weight gain and anaemia form the basis of the negative nutritional status due to malabsorption [2, 3, 8, 28, 29]. A significant participation in its development has also anorexia, which is ...
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