Relevant bibliographies by topics / Gluten free

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Gluten free'

Author: Grafiati
Published: 4 June 2021
Last updated: 16 June 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Gluten free.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Gluten free"

1

Kim, Min-Soo, JoongSu Kim, Min jung Ryu, Ki hong Kim, and Kwontack Hwang. "Quantitative measurement of gluten content in gluten-free foods." Korean Journal of Food Preservation 25, no. 2 (2018): 237–45. http://dx.doi.org/10.11002/kjfp.2018.25.2.237.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Forbes, Geoffrey M. "Imported gluten‐free foods: free of gluten?" Medical Journal of Australia 202, no. 11 (2015): 574. http://dx.doi.org/10.5694/mja15.00234.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Lomangino, Kevin. "Are “Gluten-Free” Foods Really Gluten-Free?" Clinical Nutrition INSIGHT 39, no. 3 (2013): 7–8. http://dx.doi.org/10.1097/01.nmd.0000428068.29801.cf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Jia, Feng, Jinshui Wang, Yu Chen, et al. "Effect of oil contents on gluten network during the extrusion processing." Czech Journal of Food Sciences 37, No. 4 (2019): 226–31. http://dx.doi.org/10.17221/31/2018-cjfs.

Full text
Abstract:
To investigate a comparative evaluation of the gluten polymerization properties at different oil contents during the extrusion processing, the electrophoretic profiles of the gluten, free sulfhydryl (SH) compounds, the secondary structure of gluten, glutenin macropolymer contents and gluten network were measured. Five gluten samples were formulated by adding different oil contents. The low molecular weight contents of gluten decreased as well as the high molecular weight contents increased during the extrusion processing. The free SH of gluten at 8 or 10% oil content drops significantly to a minimum. The β-sheets contents of gluten have significantly difference between the treatments and control, except for 15 and 20% oil content treatments. Confocal laser scanning microscopy of mixed glutens correlated to the degree of oil contents with the gluten in the bi-continuous gluten network.
APA, Harvard, Vancouver, ISO, and other styles
5

Vaddadi, K. S. "Gluten Free/Gluten-Load Trial." British Journal of Psychiatry 149, no. 2 (1986): 244. http://dx.doi.org/10.1192/s0007125000212968.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Parakhina, O. I., N. O. Dubrovskaja, L. I. Kuznetsova, and T. A. Gavrilova. "Development of gluten-free mix for bakery products «gluten free." Baking in Russia 1, no. 2 (2019): 44–48. http://dx.doi.org/10.37443/2073-3569-2019-1-2-44-48.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Kajzer, Monika, and Anna Diowksz. "The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking." Applied Sciences 11, no. 13 (2021): 6129. http://dx.doi.org/10.3390/app11136129.

Full text
Abstract:
The commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more popular. The growing market for gluten-free foods represents an important target group of consumers, who could be interested in products meeting clean label standards. However, manufacturing gluten-free baked goods according to the clean label concept is extremely difficult, as gluten-free raw materials demonstrate poor baking properties. Additives are required to simulate the texturing properties of gluten, few of are suitable for clean label products. This paper discusses the possibility of replacing the hydrocolloids most commonly used in gluten-free baked goods with β-glucan, psyllium, or transglutaminase.
APA, Harvard, Vancouver, ISO, and other styles
8

Maghaydah, Sofyan, Mahmoud Abu-Ghoush, Waed Hayajneh, and Sehar Iqbal. "Development and Characterization of High-Fiber, Gluten-Free Pasta for Celiac Disease Patients." Applied Sciences 14, no. 9 (2024): 3779. http://dx.doi.org/10.3390/app14093779.

Full text
Abstract:
Celiac disease (CD) is a multi-organ complex autoimmune disorder triggered by a gluten-containing diet in genetically predisposed individuals. The only effective treatment for people with CD is strict, lifelong adherence to a gluten-free diet to reduce severe disease outcomes. Therefore, this study aimed to produce high-nutrition gluten-free pasta by substituting wheat flour with lupin flour, flaxseed flour, rice flour, and corn starch. For this purpose, six gluten-free pasta treatments (T1–T6) were produced with different flour compositions. In addition, inulin, xanthan gum, beta-glucan, and Moringa leaf powder in fixed amounts were added to all treatments. For the proximate analysis, color measurements and sensory evaluation were determined for all treatments. Proximate analysis of our results showed that substituting wheat flour with composite flour blends was satisfactory for producing nutritious pasta products without affecting their quality. Compared to the control group, T6 had a significant increase in fiber (4.68 ± 0.25 vs. 1.24 ± 0.28), lipid (21.99 ± 0.38 vs. 9.32 ± 0.25), protein (13.84 ± 0.30 vs. 13.45 ± 0.51), and ash content (1.65 ± 0.07 vs. 1.28 ± 0.06) of gluten-free pasta. However, the carbohydrate content decreased compared to the control treatment (46.10 ± 0.69 vs. 60.84 ± 0.75). The color measurement evaluation found a significant difference in the lightness (L*), redness (a*), and yellowness (b*) values between the control and all gluten-free pasta treatments. The sensory evaluation of the finished gluten-free pasta treatments and control sample indicated that the quality score for overall acceptability varied widely for different treatments due to individual preferences. Our study concluded that gluten-free pasta with high nutritional value from gluten-free flour is a good alternative product for celiac patients.
APA, Harvard, Vancouver, ISO, and other styles
9

Morin, Karen H. "Gluten-Free Diets." MCN, The American Journal of Maternal/Child Nursing 40, no. 6 (2015): 396. http://dx.doi.org/10.1097/nmc.0000000000000188.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Bird, L., and A. Chitwood. "Gluten Free Challenge." Journal of the American Dietetic Association 109, no. 9 (2009): A36. http://dx.doi.org/10.1016/j.jada.2009.06.107.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Gluten free"

1

Wilhelmi, Roger Francis, Trevor Cuthbertson, Jon Yang, and Alex Harris. "Gluten-Free Beer." Thesis, The University of Arizona, 2012. http://hdl.handle.net/10150/244819.

Full text
Abstract:
The goal of the project is to design a plant that is capable of converting feedstock of primarily sorghum into a gluten-free beer. This product is intended to be sold as a replacement of malt based beers for consumption by those who suffer from celiac disease or other gluten intolerances. The waste streams from this process include spent grains and yeast, and will be given to ranchers for the use as animal feed. This beer is created through a standard fermentation process. This includes mashing, boiling, filtering, fermenting, maturing, and packaging for distribution. A process hazard analysis was conducted to identify and help reduce safety and environmental hazards. An economic analysis showed that the plant's net present value for a project life of ten years with an interest rate of 15% is $1.08 million; therefore, it was recommended that the plant be built at this time. Future work includes scaling up the process for better profit margins, and finding more ways to reduce the amount of water and energy used.
APA, Harvard, Vancouver, ISO, and other styles
2

Xhakollari, Vilma <1986&gt. "Adherence to the gluten-free diet and preferences for gluten-free products." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2019. http://amsdottorato.unibo.it/9069/1/Adherence%20to%20GFD%20and%20preferences%20for%20GF%20products.pdf.

Full text
Abstract:
Demand for gluten-free (GF) products has expanded rapidly in the last years due to the increasing number of people diagnosed with celiac disease (CD) and other non-celiac people who follow the diet. To date research has focused on supporting celiac people in following a strict gluten-free diet (GFD) and improving sensorial aspects of GF products. However, research on understanding factors affecting non-celiac consumers who voluntarily follow the diet and on economic aspects of the products is limited. Thus, this study aims to understand behavior towards GFD and preferences for GF products by celiac and non-celiac consumers. This is necessary firstly to support people to make healthy food choices and secondly direct companies that operate in the GF market towards consumers’ requirements for GF products. In order to discern factors affecting adherence to GFD, a survey was built including factors identified by a systematic review. Moreover, a discrete choice experiment was designed in order to determine consumers’ preferences for brand and label. Celiac and non-celiac people were invited to participate in the study. Since discrete choice experiment have never been applied to GF products, attributes and levels were chosen based on results of a qualitative study performed with retailers, consumers and a representative of Italian Celiac Association (ICA). Results show that most of the concerns regarding GF products are about their low sensorial performance, high prices and low nutritional values. In addition results indicate that adherence to GFD is affected mainly by attitudes towards GFD, self-efficacy, injunctive norms, knowledge about GFD and perceptions that GF products are expensive. Furthermore, brand and label are important attributes for consumers. However, only celiac patients are willing to pay a premium price for branded GF pasta.
APA, Harvard, Vancouver, ISO, and other styles
3

Borda, Málaga Rodrigo Felipe, Cabrales Diego Alejandro Lizárraga, Soto Jazmin Patricia Ortega, and Pinto Nadya Deborah Peña. "Pastelería Gluten 4 Free." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653116.

Full text
Abstract:
La idea de negocio consiste en atender la demanda del consumo de postres libres de gluten de un público que padece de celiaquía, el cual es un mercado poco conocido en el Perú. La población aproximada según la Asociación de Celiacos en el Perú es de 1%, por ello, este proyecto empresarial presenta la creación del negocio de la Pastelería Gluten 4 Free. Cabe resaltar, que esta idea surge como la respuesta a una necesidad no satisfecha, ya que los Celiacos no logran ubicar con facilidad tiendas con diversos postres libres de gluten como chocolates, brownies, pasteles, alfajores, entre otras y que sean enviadas a domicilio o consumidas en el propio local, cuyos precios son accesibles, de consumo saludable, y de un servicio de venta y postventa que satisfará al público. Al contar con un equipo de trabajo con experiencia en al rubro administrativo, financiero, logístico, recursos humanos y chef, se tiene una sólida base para hacer el negocio perdurable a través de los años. Por último, en los estados financieros se obtiene la sustentación de la sostenibilidad y escalabilidad del proyecto en el tiempo. Antes de terminar el año 5 se logra la recuperación de la inversión e incluso obtener utilidad neta. El método de financiamiento será a través de recursos propios, por lo que no requerirá la solicitud de préstamo a entidades financieras. Actualmente, se tiene previsto la inversión de cuatro accionistas por el importe de 19,544 soles, en caso un inversionista adicional desee invertir en el proyecto la inversión inicial de cada uno seria de 15,635 soles.<br>The business idea is to meet the demand for gluten-free desserts from a public that suffers from celiac disease, which is a little known market in Peru. The approximate population according to the Association of Celiacs in Peru is 1%, therefore, this business project presents the creation of the business of “Pastelería Gluten 4 Free”. It is worth noting that this idea arises as a response to an unsatisfied need, since celiacs are unable to easily locate stores with various gluten-free desserts such as chocolates, brownies, cakes, alfajores, among others, that are sent to their homes or consumed on site. These stores have accessible prices, healthy consumption, and a sales and after-sales service that will satisfy the public. By having a team with experience in the administrative, financial, logistical, human resources and chef areas, we have a solid base to make the business last through the years. Finally, in the financial statements we obtain the support of the sustainability and scalability of the project in time. Before the end of year 5, the investment is recovered, and even net profits are obtained. The financing method will be through own resources, so it will not require the application of loans to financial institutions. Currently, four shareholders are expected to invest 19,544 soles in the project. If an additional investor wishes to invest in the project, the initial investment of each will be 15,635 soles.<br>Trabajo de investigación
APA, Harvard, Vancouver, ISO, and other styles
4

Lin, Rebecca Y. (Rebecca Yi-chia). "Gluten-free bread : characterization and development of pre- and post- baked gluten free bread." Thesis, Massachusetts Institute of Technology, 2014. http://hdl.handle.net/1721.1/89971.

Full text
Abstract:
Thesis: S.B., Massachusetts Institute of Technology, Department of Materials Science and Engineering, 2014.<br>Cataloged from PDF version of thesis.<br>Includes bibliographical references (pages 35-37).<br>The study was conducted to characterize the effects of xanthan gum on gluten-free bread formulations. An improved gluten-free flour blend consisting of brown rice flour, quinoa flour, and sorghum flour was used with the aim of developing a gluten-free bread formulation comparable to traditional gluten-based bread and commercial gluten-free bread mix. Rheological measurements were taken to analyze the effects of xanthan gum on pre-baked dough formulations. Higher concentrations of xanthan gum were found to decrease the loss factor thus strengthening the elastic properties of the dough, elongating the linear viscoelastic region and increasing the viscosity of the dough. Furthermore, the xanthan gum samples were not independent of frequency and the loss factor decreased as frequency increased. Porosity of samples was also analyzed using imaging technology to determine the average pore size. Pore size increased as xanthan gum concentration increased indicating the ability for xanthan gum to retain gas during the proofing stage before baking. It was concluded that xanthan gum was necessary for a loaf with nice crumb texture, loaf color, and moisture content though different than gluten-based and commercial brand gluten-free bread mix. 0.3% xanthan gum concentration provided the most desirable post-baked crumb texture, loaf volume, and moisture content<br>by Rebecca Y. Lin.<br>S.B.
APA, Harvard, Vancouver, ISO, and other styles
5

Miñarro, Vivas Begoña. "Development of gluten-free bread formulations." Doctoral thesis, Universitat Autònoma de Barcelona, 2013. http://hdl.handle.net/10803/116216.

Full text
Abstract:
Los celíacos no toleran el gluten, la principal proteína presente en el trigo, el centeno y la cebada, que da a la masa las propiedades viscoelásticas necesarias para desarrollar produc-tos panificables de buena calidad. Su ausencia en pan sin gluten, resulta en pastas líquidas en lugar de masas, originando panes con una textura quebradiza, color pálido y, en general, una calidad pobre. Han sido numerosos los estudios realizados en los últimos años, proban-do potenciales nuevos ingredientes y complejas formulaciones que permitieran imitar la funcionalidad del gluten y desarrollar panes sin gluten lo más similares posibles a los de trigo. En esta tesis se han estudiado la proteína unicelular, harinas de leguminosas y el suero de quesería, como potenciales fuentes proteicas para mejorar las características del pan sin gluten. Se realizaron pruebas preliminares para conseguir una formulación de pan sin gluten básica y optimizar su proceso de fabricación. En el primer estudio, se añadió proteína uni-celular a las formulaciones basadas en almidón, almidón-vegetal y harina, con el objetivo de aumentar el contenido proteico del pan. La inclusión de proteína unicelular causó una dis-minución de las pérdidas por cocción, un aumento de la dureza y el oscurecimiento del co-lor de la corteza y la miga. En un segundo estudio, se compararon cuatro harinas de legumi-nosas (harina de garbanzo, aislado de proteína de guisante, harina de germen de garrofín y harina de soja), con el objetivo de sustituir la harina de soja, debido a su alta alergenicidad. El pan elaborado con germen de garrofín presentó el menor volumen específico y la dureza más alta. Los panes de garbanzo mostraron las mejores características panarias y, en gene-ral, un buen perfil sensorial, aunque su sabor disminuyó la preferencia del consumidor. Tan-to la harina de garbanzo como el aislado de proteína de guisante podrían ser una alternativa prometedora a la harina de soja. En un tercer estudio se evaluó el efecto de la sustitución del agua y/o la harina de soja por suero líquido de quesería en pan sin gluten. La combinación de suero fresco o madurado y soja aumentó la viscoelasticidad de la masa y disminuyó el volumen específico del pan. Los panes preferidos por los consumidores fueron los elabora-dos con agua o suero madurado y sin soja, probablemente debido a su esponjosidad y color. En resumen, se han conseguido mejoras específicas en las características panarias y sensori-ales del pan sin gluten mediante la investigación de potenciales fuentes proteicas sin gluten. Finalmente, el último estudio de esta tesis demuestra que la metodología NIRS puede pre-decir con exactitud el contenido de gluten en harinas y masas. Sin embargo, no debe ser considerada como un método fiable para determinar la contaminación de gluten en produc-tos sin gluten.<br>Celiac patients cannot tolerate gluten, the protein from wheat, rye and barley that gives to dough the viscoelastic properties required to develop bakery products of good quality. Its lack results in liquid batter rather than dough, yielding breads with a crumbling texture, pale colour and poor mouth-feel. Many studies have been carried out in the last years, testing potential ingredients and complex formulations with the aim of reproducing gluten functionality and developing gluten-free breads as similar as possible to wheat ones. In this thesis, unicellular protein, legume flours and cheese whey have been studied as potential protein sources to improve gluten-free bread characteristics. Preliminary trials were performed to develop basic gluten-free formulations and optimize the bread making process. In the first study, starch, starch-vegetable and flour based formulations were prepared, and unicellular protein was added to increase bread protein content. Inclusion of unicellular protein caused a decrease in bake loss, an increase in hardness and a darkening of crumb and crust color. In a second study, four formulations prepared with legume protein sources (chickpea flour, pea protein isolate, carob germ flour and soya flour) were compared, with the aim of substituting soya flour. Carob germ flour bread presented the lowest specific volume and the highest hardness. Chickpea bread exhibited the best baking characteristics and, in general, good sensory behaviour, although its taste decreased consumer preference. Both chickpea flour and pea protein isolate could be promising alternatives to soya flour, due to its high allergenicity. A third study was performed to evaluate the effect of water and/or soya substitution by fresh and ripened liquid cheese whey in gluten-free bread. Combination of ripened or fresh whey and soya flour increased batter visco-elasticity and decreased bread specific volume. Breads with water or ripened whey and without soya were the most preferred by consumers, probably due to the softest texture and colour. In summary, specific improvements in gluten-free bread baking and sensory characteristics have been achieved during this research on gluten-free protein sources. Finally, the last study included in this thesis demonstrates that NIRS methodology can predict accurately the concentration of gluten content in flours and batters. However, it should not be considered as a reliable method for determining gluten content contamination in gluten-free products.
APA, Harvard, Vancouver, ISO, and other styles
6

Шелудько, Вікторія Миколаївна, та Олена Борисівна Волкова. "АКТУАЛЬНІСТЬ РОЗРОБКИ ТЕХНОЛОГІЇ БРАУНІ «GLUTEN FREE". Thesis, ОНАХТ, Одеса, 2019. http://dspace.puet.edu.ua/handle/123456789/7511.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Ari, Akin Pervin. "Chemically leavened gluten free sorghum bread." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35740.

Full text
Abstract:
Master of Science<br>Department of Grain Science and Industry<br>Rebecca A. Regan<br>Sorghum is unique in terms of its resistance to drought and heat and is grown and consumed around the globe. Moreover, sorghum does not contain gluten and has potential in the gluten-free market. A blend of non-wheat flour, starch and hydrocolloid typically provide the structure of gluten-free products. Most research on sorghum bread uses a yeast leavened process, HPMC gum, rice flour and corn, potato, or tapioca starch. Little is known about the functionality or interactions of different starches and hydrocolloids in sorghum batter. The objectives of this study were to examine starch-hydrocolloid interaction in chemically leavened gluten free sorghum bread; to evaluate the effects of different ingredients on gluten free bread quality made with sorghum flour: starch (tapioca starch, rice flour and potato starch): hydrocolloid (HPMC, locust bean gum and xanthan) and to develop a chemically leavened gluten free sorghum bread method. Bread was baked as pup loaves. Volume index was measured using the AACCI Method 10-91.01 template, crumb grain was evaluated using the C-Cell Imaging System and texture was determined with the TA.XT Plus Texture Analyzer. The base formula was commercial sorghum flour, water, starch, hydrocolloid, sugar, salt, shortening and double acting baking powder. Sorghum flour: starch (tapioca starch, rice flour and potato starch) ratios of 70:30, 80:20 and 90:10 were tested. Loaves containing all levels of rice flour had the same volume index (~165) as 100% sorghum flour (168) while all levels of tapioca starch and potato starch produced significantly smaller loaves (~150). The ratio of 90% sorghum flour and 10% starch (tapioca starch, rice flour and potato starch) was selected. The type and level of hydrocolloid significantly impacted loaf volume, grain and texture. Starch-hydrocolloid combinations which produced the best loaves were tapioca starch + 3% HPMC, rice flour + 3% xanthan and potato starch + 4% xanthan. Following initial optimization experiment, egg ingredients, fat, baking powder and water were added and evaluated individually to develop an optimized formulation. In general, addition of egg ingredients, shortening and oil did not improve the overall quality of sorghum based bread and were not added to the formula. However, emulsified shortening was effective. The best level of emulsified shortening was determined to be 3% for the breads with sorghum flour: tapioca starch or sorghum flour: potato starch and 5% for bread made with sorghum flour: rice flour. The best baking powder (SALP and MCP) levels were 5, 8 and 5% for sorghum flour: tapioca starch bread, sorghum flour: rice flour bread and sorghum flour: potato starch bread, respectively. Optimum levels of water for sorghum flour: tapioca starch bread, sorghum flour: rice flour bread, and sorghum flour: potato starch bread were 120, 110 and 120%, respectively. This research showed that different starch sources have different interactions with other ingredients in chemically leavened sorghum based gluten free bread.
APA, Harvard, Vancouver, ISO, and other styles
8

Cho, Julie. "A gluten-free cookbook based on five ancient grains for individuals with gluten sensitivity." Thesis, California State University, Long Beach, 2015. http://pqdtopen.proquest.com/#viewpdf?dispub=1596456.

Full text
Abstract:
<p> The purpose of this project was to create a cookbook based on ancient grains for patients with gluten sensitivity, to provide them with healthy and tasteful gluten-free alternatives that they can easily prepare at home. Specifically, this project was divided into five different chapters based on the type of grain (polenta, amaranth, brown rice, buckwheat, quinoa); each chapter provides recipes using the specific grain for breakfast, lunch and dinner options, followed by the micronutrient breakdown for each recipe. </p><p> The content for this cookbook was created to address the micronutrient deficiencies that individuals following a gluten free diet often suffer from due to their lack of nutrition education about how to implement this diet in a healthy manner. The cookbook consists of recipes for five gluten free grains, divided into breakfast, lunch, and dinner categories for each grain chapter. An expert panel reviewed the curriculum, having critiqued the literature, and provided feedback. End-of chapter quizzes were created to assess the overall value of the cookbook as an educational tool.</p>
APA, Harvard, Vancouver, ISO, and other styles
9

Hongu, Nobuko, Kiah J. Farr, and Patrick J. Gallaway. "GLUTEN-FREE DIET: IS THIS DIET FOR YOU?" College of Agriculture, University of Arizona (Tucson, AZ), 2016. http://hdl.handle.net/10150/625428.

Full text
Abstract:
8 pp.<br>With the growing popularity of the gluten-free diet, there are many misconceptions surrounding gluten, carbohydrates, celiac disease, and gluten-sensitivity. This article explains the definitions of and differences between celiac disease, gluten-sensitivity, and other gluten-related conditions. The article also addresses the risks of adopting a gluten-free diet without a medical necessity to do so. Lastly, the article provides a healthy gluten-free recipe.
APA, Harvard, Vancouver, ISO, and other styles
10

Bloom, Rachel. "Feasibility of using zein in gluten-free baking." Kansas State University, 2015. http://hdl.handle.net/2097/19005.

Full text
Abstract:
Master of Science<br>Food Science Institute<br>Karen Schmidt<br>Flour is essential to bread production as it provides structure, texture, and flavor. The most common, wheat flour, is unique compared to other cereal flours as it forms gluten that is capable of forming viscoelastic dough, which retains gas produced during fermentation and helps create cohesive dough, all of which are critical to bread development. However, a certain percentage of the population has a rare autoimmune disorder, celiac disease, which is triggered by gluten. A gluten-free diet is the only remedy for celiac disease. Traditionally, in gluten-free breads, hydrocolloids, or gums have been used to mimic the behavior of gluten. However, the lack of a protein structure in breads made with hydrocolloids leads to an almost batter-like viscosity. Therefore, research has focused on gluten-free alternatives, particularly non-wheat cereal proteins that can be altered to mimic gluten’s dough forming properties. For example, zein has an average molecular weight and larger peptides than gluten, which contribute to its hydrophobic behavior. In fact, zein from maize flour is an ideal alternative as it can be manipulated to behave like gluten under certain conditions. The main difference between gluten and zein is that zein does not exhibit a large disulfide-linked polymer. Zein is also more hydrophobic than gluten. However, zein has been found to exhibit viscoelastic properties similar to gluten’s at temperatures higher than its glass transition. Other research has found the secondary structure of zein, in particular the β-sheet structure, increases at temperatures above its glass transition. This suggests that temperature and shear are not the only factors necessary to form and maintain the viscoelastic properties of zein; apparently, the β-sheet structures also affect viscoelasticity. Finally, differences such as maize variety and particle size also affect the properties of zein in bakery applications.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Gluten free"

1

Lewis, Sara. Gluten-free & easy. Pavilion, 2014.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Costain, Lyndel. Gluten-free cooking. Hamlyn, a division of Octopus Publishing Group Ltd., 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Abourezk, Sanaa. Gluten free Mediterranean. Palmyra Pub. Co., 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Lawrence, Paige. Gluten-free ghouls. CreateSpace, 2014.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Gluten, Not Glutton Free. Independently Published, 2019.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Gluten Free Recipes: Gluten Free Diet and Gluten Free Vegan. WebNetworks Inc, 2013.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Gluten Free Recipes: Gluten Free Diet and Gluten Free Vegan. Speedy Publishing LLC, 2013.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Stephenson, Martha. Gluten Free Diet: Gluten Free Recipes for a Gluten Free Lifestyle. Independently Published, 2017.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Janet, Gonzales, and Laura Peyton Roberts. Gluten Free Cookbook: Gluten Free Weight Loss for Gluten Free Living. WebNetworks Inc, 2013.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Gluten Free Diet: Gluten Free Recipes for the Gluten Free Diet. WebNetworks Inc, 2013.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Gluten free"

1

Majeed, Anesa. "Gluten Intolerance." In Gluten-free Bread Technology. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-73898-3_1.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Hyman, Susan. "Gluten-Free Diet." In Encyclopedia of Autism Spectrum Disorders. Springer New York, 2018. http://dx.doi.org/10.1007/978-1-4614-6435-8_26-3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Scahill, Lawrence David, Koorosh Kooros, Ramon Barinaga, et al. "Gluten-Free Diet." In Encyclopedia of Autism Spectrum Disorders. Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4419-1698-3_26.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Taylor, Steve L. "GLUTEN-FREE INGREDIENTS." In The Science of Gluten-Free Foods and Beverages. AACC International, Inc., 2009. http://dx.doi.org/10.1094/9781891127670.009.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Crespo-Escobar, Paula. "Gluten Free Diet." In Advances in Celiac Disease. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-82401-3_9.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Hyman, Susan. "Gluten-Free Diet." In Encyclopedia of Autism Spectrum Disorders. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-319-91280-6_26.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Tarabella, Angela, and Marco Francescato. "Gluten-Free Foods." In SpringerBriefs in Food, Health, and Nutrition. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-23811-1_8.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Arendt, Elke K., and Maria Helena B. Nunes. "Processing Gluten-Free Foods." In Allergen Management in the Food Industry. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470644584.ch12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Hameed, Fozia, Sajad Ahmad Sofi, Khalid Muzaffar, Neeraj Gupta, and Darakshaan Majid. "Fruit and Vegetable Based Ingredients in Gluten Free Breads." In Gluten-free Bread Technology. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-73898-3_11.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Sudheesh, Cherakkathodi, Basheer Aaliya, and Kappat Valiyapeediyekkal Sunooj. "Role of Starch in Gluten-Free Breads." In Gluten-free Bread Technology. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-73898-3_10.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Gluten free"

1

Miodragović, Gordana Milojević, Ljilja Torović, and Sanja Bijelović. "Gluten Content of Gluten Free Products Marketed in Serbia." In European Nutrition Conference. MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091267.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Zsivanovits, Gabor, and Biser Gechev. "Relaxation properties of bread doughs from gluten free and non-gluten free flour mixtures." In 10th Jubilee International Conference of the Balkan Physical Union. Author(s), 2019. http://dx.doi.org/10.1063/1.5091336.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Pirvulescu, Luminita, Despina-Maria Bordean, Aurica-Breica Borozan, Narcis Gheorghe Baghina, and Diana Moigradean. "EVALUATION OF SOME GLUTEN-FREE GRAINS BASED NUTRITIONAL PROFILE." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023/6.1/s25.19.

Full text
Abstract:
The technology for producing gluten-free products based on grains flour continues to improve, which appreciably increases the nutritional importance of these products and expands the assortment of inexpensive gluten-free food products of domestic production. The aim of the addressed topic was to characterize the mineral composition and total antioxidant capacity of millet, flax and buckwheat flours and to identify some potential characteristics to help create healthier products with specific fingerprints. The case study regarding millet, flax and buckwheat flours was carried out in the Food Analysis Laboratory within ULST. All three are gluten-free flours that can be used as an alternative to wheat flour for people which choose to eat gluten free products or have celiac disease or gluten intolerance. To carry out the study were performed minerals content analysis using XRF Hitachi XMET8000 Analyzer and total antioxidant capacity using CUPRAC method. The obtained results were compared with those presented in different scientific articles and databases (USDA, FoodB). The statistical evaluation of data was done using PAST and MVSP. The data corresponding to the mineral content proves that millet flour has a mineral composition relatively similar to flax flour, but less similar to buckwheat flour. The Principal Component Analysis shows that flax and buckwheat flours cannot replace millet flour. The mineral analysis of different gluten free flours can help create food products with variable mineral content based on the need of different consumers.
APA, Harvard, Vancouver, ISO, and other styles
4

Gechev, Biser, Gabor Zsivanovits, and Maria Marudova. "Rheological models of gluten free bread dough." In 10th Jubilee International Conference of the Balkan Physical Union. Author(s), 2019. http://dx.doi.org/10.1063/1.5091339.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Frljak, Jasna, Senita Isaković, Enver Karahmet, et al. "Status and quality of life of people with celiac and people on a gluten-free diet." In 2nd International Conference on Chemo and Bioinformatics. Institute for Information Technologies, University of Kragujevac, 2023. http://dx.doi.org/10.46793/iccbi23.269f.

Full text
Abstract:
Celiac disease is defined as an autoimmune disorder that is the result of a reaction of adaptive immune response of sensitive individuals, to gluten-containing cereals. The aim of this study was to assess the nutritional habits of patients with the diagnosis and people without the diagnosis, to evaluate the importance of adhering to a strict gluten-free diet, recognizing properly declared gluten-free products and to assess the quality of life of people diagnosed with celiac disease. Anthropometric and dietary tests were conducted through a survey by a total of 96 people, 56 respondents were diagnosed with celiac disease, while the remaining 40 respondents were undiagnosed, and of whom 32 were on a gluten-free diet. The majority of respondents (58.92%) have an adequate level of nutrition; however, 30.37% of respondents are overweight, including the degree of obesity in four cases. The most consumed cereals are rice, corn and white ready-made gluten-free flour mixtures, while the respondents consume the least pseudo-cereals, whole grains and micro-cereals. Within the survey CD-QOL (Celiac Disease Quality of Life) we assessed the quality of life, general the attitude of patients according to the given claims related to celiac disease. The obtained results led us to the conclusion that the dietary habits of celiac patients are somewhat worse than those of the undiagnosed group, although these are very small differences. It has been found that there is some confusion among people diagnosed regarding properly declared and certified gluten-free products, while most respondents believe that a strict gluten-free diet is the only effective treatment for the disease.
APA, Harvard, Vancouver, ISO, and other styles
6

Geib, Cassia Paloma, Karin Friday, Daniel Neutzling Lehn, Fernanda Scherer Adami, and Patricia Fassina. "Development and sensory analysis of gluten-free pasta enriched with golden linseed flour." In V Seven International Multidisciplinary Congress. Seven Congress, 2024. http://dx.doi.org/10.56238/sevenvmulti2024-043.

Full text
Abstract:
Celiac disease (CD) is an autoimmune condition triggered by permanent sensitivity to gluten in genetically predisposed individuals. It can occur in any age group, with a significant prevalence worldwide, affecting approximately 2 million people in Brazil, although the majority remain undiagnosed. Inflammation of intestinal cells due to the presence of gliadin, a protein found in wheat, oats, rye and barley, leads to deterioration of the small intestine mucosa, resulting in symptoms such as diarrhea, bloating and pain. Complete exclusion of gluten from the diet is essential to prevent complications, however, this represents a significant challenge due to the ubiquity of gluten in many food products.
APA, Harvard, Vancouver, ISO, and other styles
7

Anggraeni, Andian Ari, Titin Hera Widi Handayani, and Sri Palupi. "Sensory Characteristic of Gluten-Free Popular Indonesian Cookies." In International Conference on Technology and Vocational Teachers (ICTVT 2017). Atlantis Press, 2017. http://dx.doi.org/10.2991/ictvt-17.2017.3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

T., Yudina, and Веzruchenko O. "MANUFACTURING TECHNOLOGY OF A GLUTEN-FREE CHOCOLATE CAKE." In TOURISM OF THE XXI CENTURY: GLOBAL CHALLENGES AND CIVILIZATION VALUES. Київський національний торговельно-економічний університет, 2020. http://dx.doi.org/10.31617/k.knute.2020-06-01.67.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Wallace, Alison, Deepa Agarwal, Esther Kim, et al. "Three-Dimensional Printing—Spicing Up Gluten-Free Diets!" In NSNZ 2022. MDPI, 2023. http://dx.doi.org/10.3390/msf2023018005.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Salomatov, Aleksey, Elena Shcherbakova, and Vladimir Mezentcev. "Gluten Free Food in the diet of athletes." In Proceedings of the 4th International Conference on Innovations in Sports, Tourism and Instructional Science (ICISTIS 2019). Atlantis Press, 2019. http://dx.doi.org/10.2991/icistis-19.2019.59.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Gluten free"

1

Colonetti, Tamy, Micheli Mariot, Laura Colonetti, and Marina Costa. Effects of gluten free diet in patients with diabetes mellitus type1: systematic review and meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2020. http://dx.doi.org/10.37766/inplasy2020.6.0010.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Seibel, Molly. A Literature Review Examining the Gluten-Free Diet Impact on Type 1 Diabetes and Weight Loss. Iowa State University, 2019. http://dx.doi.org/10.31274/cc-20240624-46.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Montero-Carrasco, Karen, Maria Jose Arias-Tellez, and Johana Soto-Sánchez. Use of carbohydrate (CHO), gluten, and FODMAP-free diets, to prevent gastrointestinal symptoms in endurance athletes. A systematic review. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2024. http://dx.doi.org/10.37766/inplasy2024.9.0080.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Rebollal, Julio, Dennis Guimarães, José Mauro Granjeiro, Érika Romanini, and Vittorio Moraschini. The most effective maneuver for pain control and surgical wound repair after removing a free gingival graft from the palate – A Systematic Review and meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2022. http://dx.doi.org/10.37766/inplasy2022.12.0077.

Full text
Abstract:
Review question / Objective: What is the most effective procedure for pain control and surgical wound repair when removing a free gingival graft from the palate? Condition being studied: Different interventions (therapies) have been suggested to minimize postoperative pain and improve the epithelization of the palate following gingival graft harvestings, such as periodontal dressings hemostatic, absorbable gelatin sponges, photobiomodulation, LPRF, hyaluronic acid gel, ozonated oil, electrotherapy treatment, and cyanoacrylate glue. However, there is still limited information on which therapy would be best to minimize postoperative patient discomfort and accelerate wound healing.
APA, Harvard, Vancouver, ISO, and other styles
5

Estimating financial cost to individuals with a food hypersensitivity. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.buq453.

Full text
Abstract:
The Food Standards Agency (FSA) is a non-ministerial government department within the United Kingdom responsible for protecting public health and protecting consumer interests in relation to food in England, Wales, and Northern Ireland. Food Hypersensitivities (FHS) is a key priority within the FSA as it is an important food-related health issue with a severe and enduring impact for people living with it. FHS includes individuals living with a food allergy, coeliac disease and food intolerance. It is the responsibility of the FSA to seek ways to understand and reduce avoidable deaths, the negative impact of FHS on both consumers and businesses, and make sure that FHS consumers have access to safe food that is what it says it is on the label, which they can trust. For people with chronic and / or potentially life-threatening FHS, that trust becomes even more important. FHS places both a public health and financial burden on society. According to the FSA’s Food and You 2 Wave 3 Survey(footnote 1), an estimated 800,000 people are living with a clinically diagnosed food allergy, 300,000 with coeliac disease and 1.2 million living with food intolerance and other FHS conditions in the UK. The FSA has invested in a programme of research to understand the economic and societal burden of FHS and to explore how people living with FHS are impacted in their daily lives. The FSA commissioned RSM UK Consulting (RSM), Dr Audrey DunnGalvin from University College Cork and Alizon Draper from the University of Westminster to quantify and monetise the financial burden imposed on people living with FHS through their day-to-day management of the physical risks associated with food allergies, food intolerance and coeliac disease. This is the first study of its kind to consider whether residents in England, Northern Ireland, and Wales who live with any type of FHS condition (food intolerance, coeliac disease or food allergy) results in additional financial burden for their household. About this study The aim of the study was to quantify and monetise the financial burden imposed on households with FHS through the day-to-day management of the physical risks associated with food allergies, food intolerance and coeliac disease, by: comparing the price paid for food between households with at least one adult above 18 years old living with FHS, to households without FHS valuing the direct costs incurred through efforts to manage FHS and remain symptom free (for example, medical and kitchen supplies) monetising indirect costs incurred when having to deal with an FHS condition (for example, lost working days) This study is unique in terms of estimating price differentials for food consumption across different types of FHS and then comparing to a non-FHS comparison group. Previous studies have focused on coeliac disease, specifically the comparison between gluten-free and gluten-containing products, so this study is adding new knowledge to the evidence base.
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Gluten free' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography