Technological Aspects of Gluten Free Bread

Muzaffar, Khalid; Sofi, Sajad Ahmad; Mir, Mudasir Bashir; Bhat, Naseer Ahmad; Jan, Romee; Singh, Ajay P.; Majid, Darakshan

doi:10.1007/978-3-030-73898-3_3

Cited by 5 publications

(2 citation statements)

References 108 publications

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“…To prevent this, traditional bread products are replaced with protein-free or gluten-free onesTo ensure the diversity of the diet of patients with celiac disease, special proteinfree or gluten-free dietary products are made -bread, confectionery and pasta products, the recipe of which includes various types of starch and gluten-free types of flour. The gluten-free diet has become a fashionable trend over the last decade, and its supporters believe that it contributes to the health and rejuvenation of the body [3].…”

Section: Analysis Of Recent Research and Publicationsmentioning

confidence: 99%

Efficiency of Improve the Design Efficiency of Automated Control Systems Based on a Specialized Digi

Kupriyenko

2023

MEIT

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An increasing number of people recently refuse to consume products containing gluten, citing its harmful effects on the body . According to WHO data, about 1% of the world's population suffers from celiac disease, a hereditary gluten intolerance. Celiac disease requires strict adherence to a special gluten-free diet. The article describes the expediency of using leaven of a spontaneous fermenter from the flour of cereal crops (corn, buckwheat and rice) in the technology of gluten-free bread. It was established that leavens have a positive effect on the physico-chemical and organoleptic indicators of finished products with a control sample.

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Section: Analysis Of Recent Research and Publicationsmentioning

confidence: 99%

Efficiency of Improve the Design Efficiency of Automated Control Systems Based on a Specialized Digi

Kupriyenko

2023

MEIT

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“…However, the incorporation of these native flours into bread-making poses several challenges [8]. Their distinct physicochemical properties can affect dough rheology, leading to variations in the texture, volume, and shelf life of the bread [9]. To harness the full nutritional potential of these flours without compromising on the quality of the bread, innovative processing methods are needed.…”

Section: Introductionmentioning

confidence: 99%

Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads

Lisovska,

Tyupova,

Olędzki

et al. 2023

Applied Sciences

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Currently, the market for gluten-free products is experiencing a significant growth due to, mainly, the increase in the number of gluten-intolerant patients diagnosed and to the merging of a new niche market for consumers who optionally avoid gluten. Native flours are perceived as viable alternatives for industrially used starch and hydrocolloids blends, which lack in the vitamins and minerals that are in abundance in non-refined raw materials. This study delves into the potential of microwave technology in enhancing the functional and nutritional attributes of gluten-free breads. The research was conducted by employing 900 W microwave power for 8 min for buckwheat and teff flours modification with an initial moisture content of 30%. The modified flours were blended with rice flour and baked to verify the potential of microwave high moisture treatment for adjusting the texture and nutritional quality of the bread. The results revealed that microwave treatment of flours helped in retaining a higher level of essential nutrients and bioactive compounds in gluten-free breads.

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