Add to ORKGW pracy dokonano oceny właściwości kulinarnych makaronów bezglutenowych. Wyznaczono minimalny i optymalny czas gotowania, współczynnik przyrostu wagowego, współczynnik strat suchej substancji oraz dokonano oceny organoleptycznej. Zbadano trzy wybrane makarony bezglutenowe z grupy makaronów drobnych fusilli: Sam Mills; Shar; Bezgluten oraz makaron pszenny Lubella jako próba odniesienia.The properties of culinary gluten-free pasta were evaluated in the paper. The minimal and optimal cooking time, weight growth factor, dry matter loss factor and sensory evaluation were determined. Three examples of gluten-free pasta selected from a group of small fusilli pasta: Sam Mills, Shar, Bezgluten and wheat noodles Lubella as a reference level were test...
Gluten free pasta contain low protein content. The objective was to improve a formulation already op...
The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to invest...
Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting i...
The objective of the study was the estimation of quality of spaghetti-form commercial gluten-free pa...
Oceniono jakość bezglutenowych makaronów niekonwencjonalnych w oparciu o charakterystykę wybranych w...
This diploma thesis looks into the subject of gluten free pasta. They were evaluatded in boling test...
The rapid stiffening of a well-developed gluten network able to entrap swollen starch granules is a ...
The aim of the thesis entitled "Pasta with addition of fiber and their benefits to human nutrition" ...
Pasta is one of the most typical dishes of the Mediterranean diet. It presents many advantages: easy...
Gluten forming proteins are fundamental for the production of a great variety of foods, including pa...
Formation of a gluten protein network is fundamental for the texture and the overall quality of past...
Wheat flour, which was rendered gluten-free by sourdough lactic acid bacteria fermentation and funga...
Pasta products made from composite flours containing neither durum nor soft wheat are highly demande...
Gluten free pasta available in the market is mainly produced with a mix of different flours and cont...
The object of the study is the development of the formulation of gluten-free pasta using multivariat...
Gluten free pasta contain low protein content. The objective was to improve a formulation already op...
The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to invest...
Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting i...
The objective of the study was the estimation of quality of spaghetti-form commercial gluten-free pa...
Oceniono jakość bezglutenowych makaronów niekonwencjonalnych w oparciu o charakterystykę wybranych w...
This diploma thesis looks into the subject of gluten free pasta. They were evaluatded in boling test...
The rapid stiffening of a well-developed gluten network able to entrap swollen starch granules is a ...
The aim of the thesis entitled "Pasta with addition of fiber and their benefits to human nutrition" ...
Pasta is one of the most typical dishes of the Mediterranean diet. It presents many advantages: easy...
Gluten forming proteins are fundamental for the production of a great variety of foods, including pa...
Formation of a gluten protein network is fundamental for the texture and the overall quality of past...
Wheat flour, which was rendered gluten-free by sourdough lactic acid bacteria fermentation and funga...
Pasta products made from composite flours containing neither durum nor soft wheat are highly demande...
Gluten free pasta available in the market is mainly produced with a mix of different flours and cont...
The object of the study is the development of the formulation of gluten-free pasta using multivariat...
Gluten free pasta contain low protein content. The objective was to improve a formulation already op...
The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to invest...
Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting i...