Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

2008 ◽  
Vol 48 (1) ◽  
pp. 33-45 ◽  
Author(s):  
Stefano Renzetti ◽  
Fabio Dal Bello ◽  
Elke K. Arendt
Keyword(s):  
Microbial Transglutaminase ◽  
Gluten Free ◽  
Fundamental Rheology

scholarly journals Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis

2019 ◽  
Vol 56 (6) ◽  
pp. 2949-2958 ◽  
Author(s):  
Thaisa Abrantes Souza Gusmão ◽  
Rennan Pereira de Gusmão ◽  
Henrique Valentim Moura ◽  
Hanndson Araújo Silva ◽  
Mário Eduardo Rangel Moreira Cavalcanti-Mata ◽  
...  
Keyword(s):  
Data Analysis ◽  
Multivariate Data Analysis ◽  
Multivariate Data ◽  
Rice Flour ◽  
Microbial Transglutaminase ◽  
Gluten Free ◽  
Red Rice

scholarly journals Effect of microbial transglutaminase, guar gum, sodium caseinate additive on gluten-free Taftoon (Based on Potato Powder Variety Agria)

2021 ◽  
Vol 18 (116) ◽  
pp. 347-356
Author(s):  
mahdis moradi ◽  
M Bolandi ◽  
M Kaimi ◽  
Fariborz Nahidi ◽  
Homa Baghaei
Keyword(s):  
Guar Gum ◽  
Sodium Caseinate ◽  
Microbial Transglutaminase ◽  
Gluten Free ◽  
Potato Powder

Studies of Celiac Sprue. IV. The Response of the Whole Length of the Small Bowel to a Gluten-Free Diet

1964 ◽  
Vol 47 (6) ◽  
pp. 573-589 ◽  
Author(s):  
W.C. MacDonald ◽  
L.L. Brandborg ◽  
A.L. Flick ◽  
J.S. Trier ◽  
C.E. Rubin
Keyword(s):  
Small Bowel ◽  
Gluten Free Diet ◽  
Celiac Sprue ◽  
Gluten Free

A Clinical and Histochemical Study of Celiac Disease Before and During a Gluten-Free Diet

1965 ◽  
Vol 48 (2) ◽  
pp. 155-172 ◽  
Author(s):  
I. Michael Samloff ◽  
John S. Davis ◽  
Eric A. Schenk
Keyword(s):  
Celiac Disease ◽  
Histochemical Study ◽  
Gluten Free Diet ◽  
Gluten Free

Systematic Evaluation of the Autism (Gluten-Free, Casein-Free) Diet

2011 ◽  
Author(s):  
Jessica L. Becraft ◽  
Natalie Rolider ◽  
Nicole L. Hausman
Keyword(s):  
Systematic Evaluation ◽  
Gluten Free

Gluten-Free Diet Response Flagged

2007 ◽  
Vol 37 (15) ◽  
pp. 34
Author(s):  
DIANA MAHONEY
Keyword(s):  
Gluten Free Diet ◽  
Gluten Free

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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