Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality

2014 ◽  
Vol 50 (2) ◽  
pp. 313-322 ◽  
Author(s):  
Renata Różyło ◽  
Stanisław Rudy ◽  
Andrzej Krzykowski ◽  
Dariusz Dziki ◽  
Urszula Gawlik-Dziki ◽  
...  
Keyword(s):  
Bread Quality ◽  
Gluten Free ◽  
Freeze Dried

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

2007 ◽  
Vol 79 (3) ◽  
pp. 1033-1047 ◽  
Author(s):  
A. Lazaridou ◽  
D. Duta ◽  
M. Papageorgiou ◽  
N. Belc ◽  
C.G. Biliaderis
Keyword(s):  
Quality Parameters ◽  
Bread Quality ◽  
Dough Rheology ◽  
Gluten Free

Effect of the shape of rice starch granules on flour characteristics and gluten-free bread quality

2015 ◽  
Vol 50 (8) ◽  
pp. 1743-1749 ◽  
Author(s):  
Tae-Young Kang ◽  
Kee Hyuk Sohn ◽  
Mi-Ra Yoon ◽  
Jeom-Sig Lee ◽  
Sanghoon Ko
Keyword(s):  
Bread Quality ◽  
Rice Starch ◽  
Starch Granules ◽  
Gluten Free

scholarly journals Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality

2015 ◽  
Vol 52 (10) ◽  
pp. 6323-6333 ◽  
Author(s):  
Camino M. Mancebo ◽  
Cristina Merino ◽  
Mario M. Martínez ◽  
Manuel Gómez
Keyword(s):  
Rice Flour ◽  
Mixture Design ◽  
Wheat Starch ◽  
Bread Quality ◽  
Gluten Free ◽  
Maize Starch

scholarly journals Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets

2019 ◽  
Vol 33 (2) ◽  
pp. 217-225 ◽  
Author(s):  
Renata Różyło ◽  
Monika Wójcik ◽  
Dariusz Dziki ◽  
Beata Biernacka ◽  
Grażyna Cacak-Pietrzak ◽  
...  
Keyword(s):  
Gluten Free ◽  
Freeze Dried ◽  
Natural Colorants

Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet

2016 ◽  
Vol 68 (1) ◽  
pp. 43-51 ◽  
Author(s):  
Dorota Gumul ◽  
Rafał Ziobro ◽  
Eva Ivanišová ◽  
Anna Korus ◽  
Július Árvay ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Gluten Free Diet ◽  
Gluten Free ◽  
Freeze Dried

Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response

2018 ◽  
Vol 42 ◽  
pp. 339-345 ◽  
Author(s):  
Camilly Fratelli ◽  
Denise G. Muniz ◽  
Fernanda G. Santos ◽  
Vanessa D. Capriles
Keyword(s):  
Bread Quality ◽  
Glycemic Response ◽  
Gluten Free

scholarly journals Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality

LWT ◽  
2021 ◽  
Vol 135 ◽  
pp. 110065
Author(s):  
Marina Villanueva ◽  
Workineh Abebe ◽  
Concha Collar ◽  
Felicidad Ronda
Keyword(s):  
Thermal Properties ◽  
Bread Quality ◽  
Eragrostis Tef ◽  
Gluten Free

Novel Application of Freeze-Dried Amaranth Sourdough in Gluten-Free Bread Production

2014 ◽  
Vol 38 (2) ◽  
pp. 135-143 ◽  
Author(s):  
Renata Różyło ◽  
Stanisław Rudy ◽  
Andrzej Krzykowski ◽  
Dariusz Dziki
Keyword(s):  
Gluten Free ◽  
Freeze Dried ◽  
Bread Production

Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour

2014 ◽  
Vol 10 (3) ◽  
pp. 467-472 ◽  
Author(s):  
Mohammad Rostamian ◽  
Jafar M. Milani ◽  
Gisoo Maleki
Keyword(s):  
Physical Properties ◽  
Hydroxypropyl Methylcellulose ◽  
Bread Quality ◽  
Gluten Free ◽  
Micro Structure ◽  
Corn Flour ◽  
Chickpea Flour ◽  
Crumb Firmness

Abstract The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.

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