5 Result(s)
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Article
Comparison the effect of fruits extract with fungal protease on waffle quality
The purpose of this study was investigated the effect of kiwifruit and fig extracts contain of protease enzyme as a natural additives in comparison with fungal protease enzyme on the sensory and quality proper...
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Article
The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients
The present study evaluated an enzyme strategy for eliminating the gliadin in the flour in order to produce part-baked (PB) frozen bread for celiac patients. At first, tissue transglutaminase with lysine methy...
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Article
Semi‐volume gluten‐free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters
Nowadays, celiac disease is known as an autoimmune disorder, the only cure for whom is consuming gluten-free foods. In this study, potato flour (Konbak variety) was used as a gluten-free resource in bread baki...
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Article
Improvement of gluten-free taftoon bread properties during storage by the incorporation of potato powder (Satrina V.), guar gum, sodium caseinate and transglutaminase into the matrix
Nowadays, celiac disease is recognized as a worldwide autoimmune disease in the world due to intolerance to prolamin peptides from cereals, and consuming gluten-free cereal-based foods is the only way to cure ...
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Article
The effect of the ultrasound process and pre-gelatinization of the corn flour on the textural, visual, and sensory properties in gluten-free pan bread
The present study used ultrasound waves with the intensity of zero, 30, and 70%, as well as the microwave-induced pre-gelatinization of corn flour and natural ones to produce gluten-free pan bread. To this end...
