Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron

Effect of Iron Fortification on Physical and Sensory Quality of Gluten-Free Bread

“…Sensory evaluation was performed by a trained panel (nine persons) using a descriptive sensory analysis as described by Kiskini et al (2007) and Shoenlechner et al (2010). The panellists agreed on and then tested the following attributes: pore number, pore uniformity, smell of "moisture", aroma intensity, saltiness, metallic taste, after taste, stickiness and crumbliness.…”

“…However, it can catalyse fat oxidation and result in undesirable odours especially in stored products (Hurrell 1997(Hurrell , 2002. Kiskini et al (2007) suggested that due to the different composition of GFBs, their fortification by adding in the formulas less frequently used iron compounds would be interesting.…”

Sensory and hedonic perception of gluten-free bread: Comparison between celiac and non-celiac subjects

“…In most literature studies, instrumental devices were used to investigate sensory properties of GFB (Gallagher, Gormley, & Arendt, 2003;Gujral & Rosell, 2004;Kadan, Robinson, Thibodeaux, & Pepperman, 2001;Lazaridou, Duta, Papageorgiou, Belc, & Biliaderis, 2007), but just very few works have been addressed to evaluate GFB sensory characteristics involving humans as 'instruments' (Ahlborn, Pike, Hendrix, Hess, & Huber, 2005;Kiskini et al, 2007), and only one (Pagliarini, Laureati, & Lavelli, 2010) included celiac subjects -the specific gluten free product consumer target group.…”

Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality

“…Thus, research projects and industrial products developments and more precisely gluten-free breads have been investigated for more than 40 years and show currently a rapid growth. Gluten-free breads formulation researches concern mainly gluten-free flours or starches (Mariotti, Lucisano, Pagani, & Ng, 2009;Sciarini, Ribotta, León, & Perez, 2008), hydrocolloids (Lazaridou, Duta, Papageorgiou, Belc, & Biliaderis, 2007), protein sources (Marco & Rosell, 2008a,b), enzymes (Gujral & Rosell, 2004;Renzetti, Dal Bello, & Arendt, 2008), sourdough (Sterr, Weiss, & Schmidt, 2009), dietary fibers (Korus, Grzelak, Achremowicz, & Sabat, 2006) and minerals (Kiskini et al, 2007).…”