ArticleFrontiers in nutrition2022
Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed, 7 citations in OpenAlex.
- HDAC11 in ovarian granulosa cells coordinates LH in the maturation of oocytes in Tan sheep.Acta biochimica et biophysica Sinica · 2025Article
- Enhancing the texture of fat-free yogurt withFood chemistry: X · 2025Article
- Effect of Adding Fermented Proso Millet Bran Dietary Fiber on Micro-Structural, Physicochemical, and Digestive Properties of Gluten-Free Proso Millet-Based Dough and Cake.Foods (Basel, Switzerland) · 2023Article
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3 authors at 1 institution in 2 countries.
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No grant is acknowledged in the PubMed record.
Abstract
Gluten-free products are on today's agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in the wheat dough systems, which accounts for the overall desired technological features of the final bakery goods. Therefore, the absence of gluten negatively affects the characteristics of gluten-free bread, triggering a technological challenge in the manufacturing of products with resembled characteristics of wheat-derived counterparts. The search for new protein sources has been studied as an approach to circumvent the technological drawbacks of gluten removal. Dairy proteins are functional molecules that can likely be capable of building up a protein-network structure so that it would improve the technological properties of gluten-free products. In the present work, different levels of dairy product addition (10 and 20%, w/w) were used to supplement the gluten-free bread formulas, and the impact on dough rheology properties was well correlated to the bread technological quality parameters obtained. Linear correlations (
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