ArticleFoods (Basel, Switzerland)2021
Design of a "Clean-Label" Gluten-Free Bread to Meet Consumers Demand.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability.Foods (Basel, Switzerland) · 2026Article
- Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread.Foods (Basel, Switzerland) · 2026Article
- Problems and Approaches in the Improvement of Gluten-Free Bread Texture: A Comprehensive Review.International journal of food science · 2026Review
- Development of a Clean-Label Meat-Free Alternative to Deli Ham.Foods (Basel, Switzerland) · 2025Article
- Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-ProducingFoods (Basel, Switzerland) · 2023Article
- Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and "Clean Label" Plant-Based Yogurt-like Product.Microorganisms · 2023Article
- Gluten-Free Bread Enriched with Artichoke Leaf Extract In Vitro Exerted Antioxidant and Anti-Inflammatory Properties.Antioxidants (Basel, Switzerland) · 2023Article
- TheFrontiers in microbiology · 2023Review
- The Weissella Genus: Clinically Treatable Bacteria with Antimicrobial/Probiotic Effects on Inflammation and Cancer.Microorganisms · 2022Review
- Effective Use of Plant Proteins for the Development of "New" Foods.Foods (Basel, Switzerland) · 2022Review
- Genetic Background Negates Improvements in Rice Flour Characteristics and Food Processing Properties Caused by a Mutant Allele of the PDIL1-1 Seed Storage Protein Gene.Rice (New York, N.Y.) · 2022Article
- Gluten-Free Bread and Bakery Products Technology.Foods (Basel, Switzerland) · 2022Review
- Clean Label "Rocha" Pear (Frontiers in nutrition · 2022Article
- Novel Insights Into the Phylogeny and Biotechnological Potential ofFrontiers in microbiology · 2022Article
- The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index.Foods (Basel, Switzerland) · 2021Review
- Migration of Various Nanoparticles into Food Samples: A Review.Foods (Basel, Switzerland) · 2021Review
- Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition.Foods (Basel, Switzerland) · 2021Review
- Ancient and Modern Cereals as Ingredients of the Gluten-Free Diet: Are They Safe Enough for Celiac Consumers?Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The market of gluten-free (GF) products has been steadily increasing in last few years. Due to the technological importance of gluten, the GF food production is still a challenge for the industry. Indeed, large quantities of fat, sugars, structuring agents, and flavor enhancers are added to GF formulations to make textural and sensorial characteristics comparable to conventional products, leading to nutritional and caloric intake imbalances. The formulation of the novel "clean-label" GF bread included a commonly used mixture of maize and rice flour (ratio 1:1) fortified with selected protein-rich flours. Naturally hydrocolloids-containing flours (psyllium, flaxseed, chia) were included in the bread formulation as structuring agents. A type-II sourdough was obtained by using a selected
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Registered trials
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