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FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products
Gluten-free foods (GF) availability on supermarket shelves is growing and it is expected to continue expanding in the years ahead. These foods have...
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Designing Gluten Free Bakery and Pasta Products
The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten...
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Gluten-free beer with unmalted millet
The possibility of using unmalted millet with the help of the enzymes for the production of gluten-free beer was investigated. The enzymes under...
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Gluten Free Edible Films, Coatings and Top**s
The growing general consciousness in relation to gluten intolerance has driven the food industry to find alternatives to provide adequate products to...
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Gluten Free Pasta Production and Formulation Design
The chapter describes the steps for the production of gluten free pasta for western consumers, who are looking for a product similar to wheat-based...
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Gelidium amansii Polysaccharide–Based Flour as a Novel Ingredient in Gluten-Free Dough: Effects on the Rheological and Thermomechanical Properties
The increased demand for gluten-free (GF) foods calls for the incorporation of novel ingredients to improve the technological drawbacks of GF...
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Fermented Gluten-Free Baked Goods
Over the last years different strategies have been adopted to improve technological characteristics, as well as nutritional and sensorial profile of...
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Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review
Grain by-products, normally rich in dietary fiber and bioactive compounds, are important for the human diet and have been studied as potential raw...
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Gluten-Free Food: Role of Starch
A rising demand for gluten-free foods is triggered by growing cases of celiac disease, but also by a trend towards removing all potentially...
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Use of Additives in Gluten-Free Formulations
Gluten network plays different roles according to the bakery or pasta products that are produced. While it is the key element for obtaining bread and...
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Challenges and Potential Solutions in Gluten Free Product Development
This work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and...
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Elm (Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread
Elm bark ( Ulmus pumila L. ) flour is a nutritious and sustainable edible material for develo** the macromolecular network in the food matrix. In...
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Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products
The market for gluten-free products is increasing with an estimated 7.6% annual growth rate from 2020 to 2027. It has been reported that most...
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Overview of the Gluten-Free Market
Recent trends and consumer insights suggest that the market for gluten free products will continue to rise globally. The technological advancement...
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Obtaining and evaluating of enzymatic extracts from hairless canary seed (CDC Maria) as gluten-free bread-improving agents
In this study, enzyme extracts were obtained from hairless canary seeds (CDC Maria) and used as gluten-free bread improvers. The enzyme extraction...
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Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust
A new methodology was developed to print pizza dough with a gluten free flour blend or commercial gluten whole wheat flour using extrusion-based 3-D...
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Combination of buckwheat and almond flour as a raw material for gluten-free bakery products
The purpose of this study was to evaluate the effect of the incorporation of buckwheat flour and almond flour at concentrations 100:0, 90:10, 80:20...
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Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies
Gluten-related disorders, including celiac disease and non-celiac gluten sensitivity, are growing worldwide. The only treatment for both disorders is...
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Optimization of gluten-free cake formulation by replacement of rice flour and baking powder with different levels of eggshell powder using response surface methodology
The shell and membrane of the egg constitute approximately 11% of the whole egg and is an important food industry waste. Eggshells can be used as an...
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Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle
The rising health consciousness of consumers has resulted in multiple studies on the use of animal and vegetable proteins in gluten-free noodle...
