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THE EFFECT OF USE OF HYDROCOLLOIDS IN DIFFERENT TYPES AND RATIOS ON THE QUALITY OF GLUTEN-FREE BREADS.

• Authors : Oncel, Basak¹ ; Ozer, Mehmet Sertac²

• Source: Carpathian Journal of Food Science & Technology. 2024, Vol. 16 Issue 1, p178-189. 12p.

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Technological approaches applied in the design of gluten-free bakery products.

• Authors : Siminiuc, Rodica; Țurcanu, Dinu

Subjects: BAKED products; FLOUR; BREAD

• Source: Czech Journal of Food Sciences; 2023, Vol. 41 Issue 3, p155-172, 18p

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Wheat gluten: a functional protein still challenging to replace in gluten free cereal-based foods

• Authors : Gasparre, Nicola; Rosell, Cristina M

Subjects: wheat; starch; protein

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Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids.

• Authors : Megusar, Polona¹ (AUTHOR); Stopar, David² (AUTHOR); Poklar Ulrih, Natasa¹ (AUTHOR)

Subjects: *XANTHAN gum; *CORNSTARCH; *RHEOLOGY

• Source: Polymers (20734360). Aug2022, Vol. 14 Issue 16, p3242-3242. 15p.

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Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products.

• Authors : Zhang, Jiao^1,2,3 (AUTHOR); Yuan, Xianghao^1,2,3 (AUTHOR); Yang, Zhixuan^1,2,3 (AUTHOR)

• Source: Journal of Food Processing & Preservation. Jul2022, Vol. 46 Issue 7, p1-12. 12p.

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بررسیتأثیرافزودنآنزیمآلفاآمیلاز و آلژینات سدیم برویژگیهايرئولوژیکیخمیرنان.

• Authors : بهرامی, نیلوفر¹; زاده, آذین نصراﷲ² ; حریري, آرمین³

• Source: Journal of Food Science & Technology (2008-8787). Apr2022, Vol. 19 Issue 122, p223-235. 13p.

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Functionalization of electrospun fish gelatin mats with bioactive agents: Comparative effect on morphology, thermo‐mechanical, antioxidant, antimicrobial properties, and bread shelf stability.

• Authors : Mahmood, Kaiser¹ (AUTHOR); Kamilah, Hanisah^2,3 (AUTHOR); Alias, Abd Karim¹ (AUTHOR)

• Source: Food Science & Nutrition. Feb2022, Vol. 10 Issue 2, p584-596. 13p.

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Inhibition of acrylamide in gluten-free quinoa biscuits by supplementation with microbial dextran.

• Authors : Mousa, Rasha Mousa Ahmed

Subjects: QUINOA; DEXTRAN; ACRYLAMIDEEUROPEAN Commission

• Source: International Journal of Food Properties; 2022, Vol. 25 Issue 1, p11-23, 13p, 4 Charts, 3 Graphs

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Technological aspects of rice gluten-free bread production.

• Authors : Shanina, Olga; Borovikova, Natalia; Gavrish, Tetyana

Subjects: GLUTEN-free foods; BREAD; HYDROCOLLOIDS

• Source: Slovak Journal of Food Sciences; 2022, Vol. 16, p579-589, 11p

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Wheat gluten: A functional protein still challenging to replace in gluten-free cereal-based foods

• Authors : Gasparre, Nicola; Rosell, Cristina M.;

Subjects: Enzymes; Gluten-free; Hydrocolloids

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