scholarly journals Gluten-Free Bakery Products and Pasta

2015 ◽  
pp. 565-604 ◽  
Author(s):  
Manuel Gómez ◽  
Lorena S. Sciarini
Keyword(s):  
Bakery Products ◽  
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.

Expedience of the use of psyllium as structure former in the technology of gluten-free bakery products

2018 ◽  
Vol 6 (10) ◽  
pp. 232-236
Author(s):  
Olha Pisarets ◽  
◽  
Nataliia Bela ◽  
Inna Getman ◽  
Anastasiia Semenova ◽  
...  
Keyword(s):  
Bakery Products ◽  
Gluten Free

scholarly journals Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 975
Author(s):  
Barbara Simonato
Keyword(s):  
Healthy Food ◽  
Bakery Products ◽  
Gluten Free ◽  
Consumer Interest

There is currently a growing consumer interest in healthy food [...]

Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints

2019 ◽  
Vol 83 ◽  
pp. 194-202 ◽  
Author(s):  
Muhammad Arslan ◽  
Allah Rakha ◽  
Zou Xiaobo ◽  
Muhammad Arsalan Mahmood
Keyword(s):  
Dietary Fiber ◽  
Bakery Products ◽  
Gluten Free

scholarly journals Effect of Gluten-Free Bakery Products on Serum Levels of Mineral Elements in Healthy Consumers

2020 ◽  
Vol 51 (2) ◽  
pp. 41-50
Author(s):  
M. Gažarová ◽  
J. Kopčeková ◽  
J. Mrázová ◽  
P. Chlebo
Keyword(s):  
Daily Intake ◽  
Serum Levels ◽  
Free Food ◽  
Mineral Elements ◽  
Bakery Products ◽  
Gluten Free ◽  
Free Products ◽  
Mineral Status ◽  
Healthy Nutrition ◽  
Average Serum

AbstractHealthy nutrition requires the intake of all macronutrients and micronutrients in optimal ratio and quantity. Nowadays, many people tend to gluten-free food without health and medical reasons. Many gluten-free products are nutritionally poorer than gluten-containing analogues. Although in many cases gluten-free products are nutritionally rich (either naturally or as a result of fortification), the bioavailability of nutrients is limited. The study focused on the influence of a six-week consumption of gluten-free bread and bakery products on mineral status in thirty healthy people without coeliac disease and the impacts eight weeks after the end of the consumption. Since the recommended daily intake for phosphorus, calcium, magnesium and iron was satisfied at only 84–88% for our volunteers, we consider the increase in the average serum levels of the monitored parameters to be positive (except for calcium). The six-week consumption of gluten-free bakery products had a positive effect on the mineral status of the monitored group of healthy consumers. We found a significant increase in phosphorus (P < 0.001) and magnesium (P < 0.01) levels, a certain increase in iron (P > 0.05), whereas the level of calcium insignificantly lowered (P > 0.05).

Detection of gluten-containing cereals in flours and “gluten-free” bakery products by polymerase chain reaction

Food Control ◽  
2006 ◽  
Vol 17 (3) ◽  
pp. 234-237 ◽  
Author(s):  
L. Olexová ◽  
L. Dovičovičová ◽  
M. Švec ◽  
P. Siekel ◽  
T. Kuchta
Keyword(s):  
Polymerase Chain Reaction ◽  
Bakery Products ◽  
Gluten Free ◽  
Chain Reaction ◽  
Polymerase Chain

scholarly journals Gluten contamination in gluten-free bakery products: a risk for coeliac disease patients

2016 ◽  
Vol 20 (3) ◽  
pp. 413-416 ◽  
Author(s):  
Priscila Farage ◽  
Yanna Karla de Medeiros Nóbrega ◽  
Riccardo Pratesi ◽  
Lenora Gandolfi ◽  
Pedro Assunção ◽  
...  
Keyword(s):  
Coeliac Disease ◽  
Quantitative Study ◽  
Free Food ◽  
Bakery Products ◽  
Gluten Free ◽  
Cross Sectional ◽  
Codex Alimentarius ◽  
Upper Limit

AbstractObjectiveThe present study aimed to assess the safety of gluten-free bakery products for consumption by coeliac patients.Design/settingIn the current exploratory cross-sectional quantitative study, a total of 130 samples were collected from twenty-five bakeries in Brasilia (Brazil). For the quantification of gluten, an ELISA was used. The threshold of 20 ppm gluten was considered as the safe upper limit for gluten-free food, as proposed in the Codex Alimentarius.ResultsThe results revealed a total of 21·5 % of contamination among the bakery products sampled. Sixty-four per cent of the bakeries sold at least one contaminated product in our sample.ConclusionsThese findings represent a risk for coeliac patients since the ingestion of gluten traces may be sufficient to adversely impact on their health.

scholarly journals Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Dewni Gunasekara ◽  
Ashani Bulathgama ◽  
Indira Wickramasinghe
Keyword(s):  
Xanthan Gum ◽  
Guar Gum ◽  
Nutritional Composition ◽  
Ash Content ◽  
Dioscorea Alata ◽  
Bakery Products ◽  
The Novel ◽  
Gluten Free ◽  
Overall Acceptability ◽  
Purple Yam

Hydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. “Purple yam” (Dioscorea alata) is one of the underutilized yams in Sri Lanka with high nutritional potential. The overall objective of this study was to develop gluten-free muffins using “Purple yam” (Dioscorea alata) flour with hydrocolloids (pectin, xanthan gum, and guar gum) and investigate the nutritional composition and selected properties of the muffins. The texture profiles of gluten-free muffins were analyzed through the following parameters: hardness, adhesiveness, cohesiveness, etc. The chromameter values were obtained and sensory evaluations for gluten-free muffins were carried out. The highest moisture content was recorded in pectin-incorporated muffins ( 17.70 ± 0.50 % ). The protein content of all three types of muffins was around 5%. The highest fat content was recorded in pectin-incorporated muffins ( 19.26 ± 0.51 % ). The ash content of all three types of muffins was around 2%. Potassium was the most predominant element found in each muffin. The hardness of guar gum-incorporated muffin ( 6379.3 ± 135.9   g ) was greater than that of the pectin-incorporated one ( 6082.3 ± 23.4   g ). Xanthan gum-incorporated muffins had significantly decreased cohesiveness ( 0.19 ± 0.04 ). The highest springiness was obtained in pectin-incorporated muffin ( 37.13 ± 1.61   mm ). The descending order of the chewiness of muffin is pectin − added > xanthan   gum − added > guar   gum − added sample. According to the sensory evaluation, pectin-incorporated muffin was the best as it had obtained the highest sum of ranks for appearance, color, taste, after taste, and overall acceptability.

scholarly journals POTENTIAL USE OF SOME PSEUDOCEREALS IN THE FOOD INDUSTRY

2018 ◽  
Vol 6 (1) ◽  
pp. 54-61 ◽  
Author(s):  
Viktorija Stamatovska ◽  
Gjore Nakov ◽  
Zora Uzunoska ◽  
Tatjana Kalevska ◽  
Marija Menkinoska
Keyword(s):  
Food Industry ◽  
Unsaturated Fatty Acids ◽  
Starch Content ◽  
Bakery Products ◽  
Gluten Free ◽  
Free Products ◽  
Plant Materials ◽  
High Starch Content ◽  
High Starch ◽  
Potential Use

Pseudocereals and cereals are plant materials that have similar final uses as flours for bakery products. However, these plants are different botanically, as pseudocereals they are broadleaf plants, whereas as cereals they are grasses. The use of pseudocereals is of great nutritional interest because of their composition. Besides the high starch content, pseudocereals contain dietary fibre, good quality protein, vitamins, minerals, lipids rich in unsaturated fatty acids and other phytochemicals such as saponins, phytosterols, squalene, fagopyritols and polyphenols. This composition describes their potential as supplements or common cereal replacers. Because their content of gluten is low or there is no content of gluten, pseudocereals can be considered as gluten-free products, which can be incorporated in diets for coeliac disease. The incorporation of these seeds in the diets of coeliac patients should help alleviate the deficit in fibre intake. Their applicability in foods includes bread, biscuits, cakes and pasta which are mostly consumed. The three main species referring to pseudocereals are amaranth, quinoa and buckwheat. The aim of this study is to provide their applications in food products.

scholarly journals The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3121
Author(s):  
Alina Culetu ◽  
Denisa Eglantina Duta ◽  
Maria Papageorgiou ◽  
Theodoros Varzakas
Keyword(s):  
Rheological Properties ◽  
Glycemic Index ◽  
Specific Volume ◽  
Quality Characteristics ◽  
Dough Rheology ◽  
Bakery Products ◽  
Gluten Free ◽  
Technological Properties ◽  
Starch Retrogradation

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.

Sign in / Sign up

Export Citation Format

Share Document