ReviewNPJ science of food2019
Recent practical researches in the development of gluten-free breads.
Review in NPJ science of food, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread.Foods (Basel, Switzerland) · 2023Article
- Rice-Based Gluten-Free Foods and Technologies: A Review.Foods (Basel, Switzerland) · 2023Review
- The Gliadin Hydrolysis Capacity ofNutrients · 2023Article
- Textural characteristics and color analyses of 3D printed gluten-free pizza dough and crust.Journal of food science and technology · 2023Article
- Quality of Low-Allergy Wheat ('O-Free') Flour and Optimization of Its Bread-Baking Performance.Foods (Basel, Switzerland) · 2022Article
- Effective Use of Plant Proteins for the Development of "New" Foods.Foods (Basel, Switzerland) · 2022Review
- Technological interventions in improving the functionality of proteins during processing of meat analogs.Frontiers in nutrition · 2022Review
- Study on the Introduction of Solid Fat with a High Content of Unsaturated Fatty Acids to Gluten-Free Muffins as a Basis for Designing Food with Higher Health Value.International journal of molecular sciences · 2021Article
- Functionality of Ingredients and Additives in Plant-Based Meat Analogues.Foods (Basel, Switzerland) · 2021Review
- Impact of ultrasonic treatment on rice starch and grain functional properties: A review.Ultrasonics sonochemistry · 2021Review
- Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems.Foods (Basel, Switzerland) · 2021Review
- Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties.Foods (Basel, Switzerland) · 2020Article
- Lupin Seed Protein Extract Can Efficiently Enrich the Physical Properties of Cookies Prepared with Alternative Flours.Foods (Basel, Switzerland) · 2020Article
- Fortification of traditional egg pasta (erişte) with edible insects: nutritional quality, cooking properties and sensory characteristics evaluation.Journal of food science and technology · 2020Article
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1 author.
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Abstract
Wheat bread is consumed globally and has played a critical role in the story of civilization since the development of agriculture. While the aroma and flavor of this staple food continue to delight and satisfy most people, some individuals have a specific allergy to wheat or a genetic disposition to celiac disease. To improve the quality of life of these patients from a dietary standpoint, food-processing researchers have been seeking to develop high-quality gluten-free bread. As the quality of wheat breads depends largely on the viscoelastic properties of gluten, various ingredients have been employed to simulate its effects, such as hydrocolloids, transglutaminase, and proteases. Recent attempts have included the use of redox regulation as well as particle-stabilized foam. In this short review, we introduce the ongoing advancements in the development of gluten-free bread, by our laboratory as well as others, focusing mainly on rice-based breads. The social and scientific contexts of these efforts are also mentioned.
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