The objective of the present work was to develop novel alternative gluten-free premixes for their application in the production of a bread product. Eight formulations of premixes based on light buckwheat flour (LBF) or whole buckwheat flour (WBF) supplemented with chia flour (CF) in a 90:10 ratio (w/w), with and without the addition of xanthan gum (XG 2 g/100 g) were evaluated. A commercial gluten-free premix was used as control. Breads were baked using each formulation and the control premix. The loaves prepared with buckwheat flour and supplemented with CF and XG exhibited a significantly lower mass loss during baking than the control. All the loaves made with LBF presented a higher air fraction, alveolar area and lightness than those pre...
This study aimed to evaluate the effect of different proportions of chia flour (Salvia hispanica L.)...
Celiac disease is characterized by permanent intolerance to gluten and its only definitive treatment...
YÖK Tez No: 671765Bu çalışmada karabuğday, kinoa ve amarant unları iki farklı yöntemle fermente edil...
The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and de...
The buckwheat flour was studied as a potential healthy ingredient for improving the nutritional and ...
The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic...
Although the food industry has risen to the formulation challenges associated with removing gluten f...
The purpose of this research was to improve the functional properties of gluten-free (GF) wholemeal ...
Celiac disease is an autoimmune disorder of the small intestine that occurs in genetically predispos...
Increasing the variety of better‐tasting and healthier gluten‐free products is important for consume...
Overall, the market for gluten-free foods, and thus also for gluten-free breads, grows. About 1% of ...
Celiac disease is a permanent intolerance to gluten and its treatment is based in the total removal ...
A la portada: Planta de Tecnologia dels aliments UAB, Tecnio, XaRTALos celíacos no toleran el gluten...
WOS:000781359700003In this study, buckwheat, quinoa and amaranth flours were fermented by two differ...
In case of celiac disease the products containing gluten must be excluded from the nutrition. The of...
This study aimed to evaluate the effect of different proportions of chia flour (Salvia hispanica L.)...
Celiac disease is characterized by permanent intolerance to gluten and its only definitive treatment...
YÖK Tez No: 671765Bu çalışmada karabuğday, kinoa ve amarant unları iki farklı yöntemle fermente edil...
The effect of the incorporation of various types of residual chia flour (whole, semi-defatted and de...
The buckwheat flour was studied as a potential healthy ingredient for improving the nutritional and ...
The objective of this study was to analyze the influence of chia seeds and flour on the organoleptic...
Although the food industry has risen to the formulation challenges associated with removing gluten f...
The purpose of this research was to improve the functional properties of gluten-free (GF) wholemeal ...
Celiac disease is an autoimmune disorder of the small intestine that occurs in genetically predispos...
Increasing the variety of better‐tasting and healthier gluten‐free products is important for consume...
Overall, the market for gluten-free foods, and thus also for gluten-free breads, grows. About 1% of ...
Celiac disease is a permanent intolerance to gluten and its treatment is based in the total removal ...
A la portada: Planta de Tecnologia dels aliments UAB, Tecnio, XaRTALos celíacos no toleran el gluten...
WOS:000781359700003In this study, buckwheat, quinoa and amaranth flours were fermented by two differ...
In case of celiac disease the products containing gluten must be excluded from the nutrition. The of...
This study aimed to evaluate the effect of different proportions of chia flour (Salvia hispanica L.)...
Celiac disease is characterized by permanent intolerance to gluten and its only definitive treatment...
YÖK Tez No: 671765Bu çalışmada karabuğday, kinoa ve amarant unları iki farklı yöntemle fermente edil...