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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, Rodica¹ ; Țurcanu, Dinu¹

Subjects: *BAKED products; *FLOUR; *BREAD

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

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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)

Subjects: *GUAR gum; *BAKED products; *HYDROCOLLOIDS

• 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

Subjects: *FOOD additives; *SODIUM alginate; *BAKED products

• 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)

Subjects: *COMPARATIVE anatomy; *GELATIN; *CINNAMON

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

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Technological aspects of rice gluten-free bread production.

• Authors : Shanina, Olga¹ ; Borovikova, Natalia² ; Gavrish, Tetyana³

Subjects: *GLUTEN-free foods; *BREAD; *HYDROCOLLOIDS

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

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

• Authors : Mousa, Rasha Mousa Ahmed^1,2 (AUTHOR)

Subjects: *QUINOA; *DEXTRAN; *ACRYLAMIDE

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

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EFFECT OF BRACHYSTEGIA EURYCOMA FLOUR ADDITION ON THE PHYSICOCHEMICAL PROPERTIES OF WHOLE MILLET FLOUR AND THE SENSORY ATTRIBUTES OF ITS GLUTEN-FREE BREAD.

• Authors : IRONDI, Emmanuel Anyachukwu¹ ; IMAM, Yunus Temitayo¹; AJANI, Emmanuel Oladipo¹

Subjects: *BREAD; *FLOUR; *MILLETS

• Source: Acta Universitatis Cinbinesis, Series E : Food Technology. Jun2021, Vol. 25 Issue 1, p43-52. 10p.

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Determination of the effects of flaxseed (Linum usitatissimum L.) sprouts powder on the gluten‐free cupcake quality.

• Authors : Cakmak, Hulya¹ (AUTHOR) ; Mama, Merve¹ (AUTHOR); Yilmaz, Seyma Meryem¹ (AUTHOR)

Subjects: *FLAXSEED; *FLAX; *BAKED products

• Source: Journal of Food Processing & Preservation. May2021, Vol. 45 Issue 5, p1-9. 9p.

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