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Journal articles on the topic 'Gluten-free flour'

Author: Grafiati

Published: 4 June 2025

Last updated: 15 July 2025

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1

Baek, Nayeon, Yujin Moon, Jeongeon Kim, and Meera Kweon. "Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths." Foods 12, no. 20 (2023): 3843. http://dx.doi.org/10.3390/foods12203843.

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The increasing demand for allergen-free and reduced-allergen foods has led to an investigation into the potential use of O-free wheat, a low-allergy wheat cultivar, in cookie production. This study focused on assessing the gluten composition of O-free flour and comparing its suitability for cookie making in comparison to flours with varying gluten strengths. Several analyses were conducted, including gluten composition, solvent retention capacity (SRC), thermal and pasting properties, dough-mixing characteristics, and cookie-making performance. The gluten composition of O-free flour by SDS-PAG

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2

Khutsidze, Tsira, Eliza Pruidze, Maria Silagadze, Eliso Dzneladze, George Pkhakadze, and Irma Berulava. "A flour composite mixture for gluten-free confectionery." Potravinarstvo Slovak Journal of Food Sciences 18 (May 20, 2024): 453–67. http://dx.doi.org/10.5219/1958.

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The article is devoted to the development of a recipe for a gluten-free flour composite mixture based on buckwheat, rice, and corn flours for the preparation of confectionery products, as well as the enhancement of its nutritional value using locally produced flaxseed and chickpea flours. For the production of gluten-free sugar cookies, two types of gluten-free flour composite mixture have been developed: a) rice, buckwheat, and flaxseed flour and b) rice, corn, and chickpea flour. The optimal flour ratio is 40:30:30. The physic-chemical and organoleptic indicators of gluten-free sugar cookies

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3

GÖNCÜ, Ali, Yasemin KUZUMOGLU, Ilyas ÇELIK, and Asli YILDIRIM VARDIN. "QUALITY PROPERTIES OF GLUTEN-FREE BOZA PRODUCED WITH BUCKWHEAT (Fagopyrum esculentum) AND TEFF (Eragrostis tef) FLOUR." Latin American Applied Research - An international journal 54, no. 2 (2024): 165–73. http://dx.doi.org/10.52292/j.laar.2024.2851.

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Boza is a traditional Turkish fermented cereal beverage and typically can be produced from wheat, corn, rice, or millet. This paper aims to significant contribution to the limited availability of gluten-free boza. Gluten-free boza was obtained from buckwheat and teff flour as natural gluten-free ingredients, instead of wheat flour in this study. The results showed that gluten-free boza has more dietary fiber, protein, potassium, magnesium, manganese, phosphorus, and zinc. Substituting gluten-free flour decreased the boza’s viscosity, yet this decrease did not affect the sensory analysis result

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Erdogan, Selma Lubabe, and Gulsah Caliskan Koc. "UTILIZATION OF DIFFERENT LEGUME AND CEREAL FLOURS IN THE GLUTEN- FREE TARHANA PRODUCTION." Latin American Applied Research - An international journal 52, no. 4 (2022): 393–400. http://dx.doi.org/10.52292/j.laar.2022.938.

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This study aimed to investigate the effect of different legume and cereal flours on the proximate composition, and functional, powder, and sensory properties of the gluten-free tarhana. For this purpose, different legumes and cereal flours such as commercial gluten-free flour, rice flour, chickpea flour, bean flour, and yellow lentil flour were used. The moisture contents of tarhana samples were found to be lower than 10%. Based on the obtained results, it can be stated that the protein and cellulose contents of gluten-free tarhana samples can be significantly increased using rice (75.94% for

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5

El-Hadidy, Gamal Saad, Hala H. Shaban, and Wael Mospah Mospah. "Gluten-Free Crackers Preparation." Journal of Food Research 11, no. 3 (2022): 47. http://dx.doi.org/10.5539/jfr.v11n3p47.

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The present work was carried out to prepare gluten free crackers of high quality for celiac ailment patients. Gluten free crackers prepared from rice flour, lentil flour and quinoa flour is an innovative and highly nutritious snacks produce. The chemical analyzed included as minerals and amino acids of broken rice, lentil and quinoa flour and its blends was estimated. Then, chemical composition for gluten free crackers blends was estimated and the results presented that ash, crude protein, fat and fiber contents were higher in all blends prepared using rice flour, quinoa flour and lentil flour

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6

, Anisha, Verma. "Cooking Performance and Sensory Characteristics of Gluten-Free Pasta Enriched with Indigenous Ingredients." International Scientific Journal of Engineering and Management 04, no. 06 (2025): 1–9. https://doi.org/10.55041/isjem04030.

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Abstract The study titled “Cooking Performance and Sensory Characteristics of Gluten-Free Pasta Enriched with indigenous Ingredients” aimed to develop a gluten-free pasta using locally sourced flours and to evaluate its cooking qualities, sensory attributes, nutritional composition, and cost. Pasta was formulated using varying proportions of rice flour, corn flour, defatted soy flour, and guar gum flour across three treatments: T1 (65:10:20:5), T2 (50:10:30:15), and T3 (35:10:40:15), with a standard wheat-based pasta serving as the control (T0). Gluten content was assessed using the AACC Metho

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7

Arifin, Norlelawati, Arwa Karimah Muhammad Nasir, and Agbaje Rafiu. "Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes." International Journal of Advanced Research in Food Science and Agriculture Technology 2, no. 1 (2024): 31–39. http://dx.doi.org/10.37934/fsat.2.1.3139.

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Muffins are popular breakfast or snack items and are enjoyed in various cultures around the world. It is typically sweet and can come in various flavours such as blueberry, chocolate chip or banana nut. It is one among numerous baked items frequently crafted using wheat flour. However, individuals with gluten-related diseases such as celiac disorder and gluten intolerance are unable to consume wheat flour. In this research, gluten-free muffins made with a composite flour of rice, pumpkin and unripe banana with different ratios F1 (1:1:1), F2 (3:2:1), F3 (2:1:3) and F4 (1:3:2) were applied. The

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8

Arifin, Norlelawati, Arwa Karimah Muhammad Nasir, and Agbaje Rafiu. "Gluten-Free Muffin: Effect of Composite Flours (Rice, Pumpkin and Unripe Banana) on The Physicochemical Properties and Sensory Attributes." International Journal of Advanced Research in Food Science and Agriculture Technology 2, no. 1 (2025): 31–39. https://doi.org/10.37934/fsat.2.1.3139a.

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Muffins are popular breakfast or snack items and are enjoyed in various cultures around the world. It is typically sweet and can come in various flavours such as blueberry, chocolate chip or banana nut. It is one among numerous baked items frequently crafted using wheat flour. However, individuals with gluten-related diseases such as celiac disorder and gluten intolerance are unable to consume wheat flour. In this research, gluten-free muffins made with a composite flour of rice, pumpkin and unripe banana with different ratios F1 (1:1:1), F2 (3:2:1), F3 (2:1:3) and F4 (1:3:2) were applied. The

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9

Popov, V. G., N. G. Hajrullina, and H. N. Sadykova. "Trends in the use of gluten-free flours in the production of functional products." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 1 (2021): 121–28. http://dx.doi.org/10.20914/2310-1202-2021-1-121-128.

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The scientific review article allows to evaluate the relevance of scientific research of gluten-free bakery and confectionery products produced on the basis of secondary types of flour and flour mixtures, modern sources of non-traditional types of fruit and berry raw materials, innovative technologies, functional ingredients, designed to maintain the health of the population suffering from gluten intolerance. Much attention is paid to the use of amaranth seed flour in bread production, which has a higher biological value compared to traditional types of flour. Adding, along with amaranth flour

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Orlova, Tatiana, and Andrey Temnikov. "DEVELOPMENT OF RECIPES FOR GLUTEN-FREE ORIENTAL FLOUR SWEETS SHAKERE WITH INCREASED NUTRITIONAL VALUE." Bulletin of KSAU, no. 2 (February 21, 2025): 170–80. https://doi.org/10.36718/1819-4036-2025-2-170-180.

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The aim of research is to develop recipes for gluten-free oriental flour sweets with increased nutritional value using rice flour and pea flour in gluten-free flour compositions. Objectives: to study domestic and foreign studies on the use of rice and pea flour in the production of gluten-free oriental flour sweets; to study the chemical composition of rice and pea flour, to argue the possibility of using them to create gluten-free flour compositions; to establish the effect of gluten-free flour compositions on the quality of finished products; to develop recipes and determine the nutritional

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Radu, Steluța. "Nutritional impact of the pre-backed pizza dough made of the nutritive flours vs the classic pizza dough on the food diet." Journal of Agroalimentary Processes and Technologies 2024 (30), no. 4 (2025): 521–27. https://doi.org/10.59463/japt.2024.2.56.

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In this experimental research were followed the quality characteristics of the flours and the quality of pizza dough obtained from the dietetic flour, gluten-free flour and rye flour comparative with more processing flours T 000 and T 650. The types of cereals Genius, Spelta, and Secale cereale were used for obtained the types of flour. These three types of flour were chosen due to the beneficial nutritional influence on some diets. Thus, two control samples were made from T650 flour and T 480 or T 000 flour and the new technological recipes for the pizza doughs made from Graham or dietetic fl

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Garkina, P. K., A. A. Kurochkin, D. I. Frolov, and G. V. Shaburova. "Effect of addition corn flour, millet flour and pumpkin seed flour on the properties of gluten-free gingerbread." IOP Conference Series: Earth and Environmental Science 845, no. 1 (2021): 012108. http://dx.doi.org/10.1088/1755-1315/845/1/012108.

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Abstract This article presents the development of a recipe for gluten-free gingerbread using secondary raw materials and cereals that normalize the intestinal micro flora. The gluten-free gingerbread recipes included the following gluten-free raw materials: corn flour (CF), millet flour (MF), pumpkin seed flour (PSF). The formulation was used as gingerbread «Limon» of wheat dough as a control sample. Prescription gluten-free components and their ratio were selected based on the analysis of data from domestic and foreign sources, taking into account the functional orientation and consumer prope

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13

Man, Simona Maria, Adriana Paucean, and Sevastita Muste. "Preparation and Quality Evaluation of Gluten-Free Biscuits." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (2014): 38. http://dx.doi.org/10.15835/buasvmcn-fst:10080.

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The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, s

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14

Afiah, Rahmania Nur, and Indrati Kusumaningrum. "Nutritional improvement of free-gluten arrowroot biscuits through catfish flour enrichment." Jurnal Pengolahan Hasil Perikanan Indonesia 28, no. 3 (2025): 284–96. https://doi.org/10.17844/jphpi.v28i3.63072.

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The demand for gluten-free products is increasing along with the growing awareness of gluten intolerance and sensitivity. The use of alternative flours, such as local tubers and fish flour fortification techniques, can help improve the nutritional content of gluten-free products. This study aims to determine the best concentration of catfish flour based on the nutritional content and hedonics of arrowroot flour-based biscuits. A completely randomized design (CRD) was used with four concentrations of catfish flour addition (0, 2, 4, and 6%). The analyses conducted were proximate tests, texture,

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15

Çalışkan Koç, Gülşah, and Ravi Pandiselvam. "Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours." Journal of Food Quality 2022 (August 29, 2022): 1–7. http://dx.doi.org/10.1155/2022/8622114.

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This study aimed to develop and characterize the new gluten-free erişte formulated by using oat flour (100%), quinoa flour (100%), and oat + quinoa flour blend (50% + 50% by weight). The physicochemical, functional, and sensorial properties of developed gluten-free eriştes were evaluated. The moisture content values of gluten-free erişte samples were lower than 12% wet basis (w.b.). The highest ash (3.74 ± 0.63%), fat (8.17 ± 0.19%), and protein (18.74 ± 0.41%) content values were obtained for quinoa flour erişte. The highest water (76.67 ± 9.07%) and oil holding capacity (49.50 ± 7.78%) value

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Tarekné Tilistyák, Judit. "Nutritive value and aflatoxin contamination of gluten-free flours." Review on Agriculture and Rural Development 13, no. 1-2 (2024): 10–16. https://doi.org/10.14232/rard.2024.1-2.10-16.

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There is a growing interest in making versatile gluten-free (GF) foods not only for patients, but also for health-conscious individuals who choose to keep a gluten-free diet. We aimed to investigate gluten –free flours from natural sources and from minimal processing through comparative analyses of the nutrition facts from the labels, and the determination of total aflatoxin contamination levels. Of the 49 flour samples, 6 types were from gluten-free cereals, 5 types from pseudo-cereals, and 15 types were oilseed press cake powder. Almond flour, grape skin powder and GF oat bran. Aflatoxin was

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17

Svidlo, Karyna, Tatiana Gavrish, Olga Danylenko, and Serhii Krasovkyi. "Flour-free Gluten-free Compositions Influence on Qualitative Indicators of Cookies from Biscuits Dough." Restaurant and Hotel Consulting. Innovations 4, no. 1 (2021): 122–36. https://doi.org/10.31866/2616-7468.4.1.2021.234834.

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The topicality. According to the World Organization of Gastroenterologists (FOG-OMGE), patients with active (clinically severe) celiac disease have an increased risk of death compared to the general population; patients with celiac disease should definitely not eat wheat, rye or barley in any form. However, there is the increased risk of death resumes after three to five years of strict adherence to a gluten-free diet, so it becomes especially important to develop technologies for confectionery products based on gluten-free flour compositions and study their quality indicators. The purpos

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Syahputra, Bryan Herly, and Ni Luh Supartini. "Penggunaan Tepung Porang Sebagai Bahan Baku Pembuatan Gluten Free Cookies." Jurnal Ilmiah Pariwisata dan Bisnis 2, no. 12 (2023): 2577–87. http://dx.doi.org/10.22334/paris.v2i12.641.

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Tujuan dilakukannya penelitian ini yaitu untuk mengetahhui karakteristik dari gluten free cookies dengan menggunakan tepung porang yang terdiri dari warna, rasa, aroma, dan tekstur serta mengetahui respon masyarakat mengenai gluten free cookies menggunakan tepung porang. Penelitian ini dilakukan dengan pendekatan kuantitatif. Teknik pengumpulan data yang berupa eksperimen murni, kuisioner, serta teknik analisis data yang digunakan berupa analisis deskriptif kuantitatif dan uji. Hasil karakteristik gluten free cookies menggunakan tepung porang menunjukan bahwa rasa,aroma,warna dan tekstur dalam

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Jothi, J. S., S. Hashem, M. R. Rana, M. R. T. Rahman, and M. Shams-Ud-Din. "Effect of Gluten-free Composite Flour on Physico-chemical and Sensory Properties of Cracker Biscuits." Journal of Scientific Research 6, no. 3 (2014): 521–30. http://dx.doi.org/10.3329/jsr.v6i3.16531.

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Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to produce and investigate cracker biscuits prepared from gluten-free composite flour. Gluten was separated from wheat flour to make gluten-free wheat flour (GFWF). Raw rice, Bengal gram, fresh potatoes and Italian millet were dried and ground into powder. The cracker biscuits were prepared by incorporating different levels of gluten-free composite flour. The cracker biscuits were investigated

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Batista, Giovanni Aleixo, Carlos Alexandre Rocha da Costa, Daniele do Carmo Costa, et al. "Effect of drying methods on the production of ora-pro-nobis peel flour and its application in gluten-free cupcakes." OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA 23, no. 4 (2025): e9501. https://doi.org/10.55905/oelv23n4-052.

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The ora-pro-nobis fruit has great potential for the food industry due to its bioactive compounds and antioxidant capacity. Additionally, the fruit peels, generated as waste during mucilage extraction, can be utilized in the production of flours, diversifying functional ingredients, especially in gluten-free products. This study aimed to evaluate the effects of different drying techniques on the production of flours from ora-pro-nobis fruit peels and investigate their application in gluten-free cupcakes. The peels were dried in a hot-air oven (60 ºC for 72 hours) or freeze-dried (0.998 mbar at

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Praseptiangga, D., Wandansari, and D. Widyaastuti. "Chemical and physical properties of canna (Canna edulis) and jack bean (Canavalia ensiformis)-based composite flours." Food Research 6, no. 2 (2022): 354–67. http://dx.doi.org/10.26656/fr.2017.6(2).292.

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Poor dietary patterns and unhealthy lifestyles are common risk factors for noncommunicable ailments, the leading causes of global death rates. Therefore, improvement of diet quality is necessary and a gluten-free diet would be the right option. This diet is not solely for patients with gluten-related diseases but has also become a trend for consumers, due to the health benefits of gluten avoidance. Underutilized food crops, including tubers and legumes, are potential raw materials for producing gluten-free food. In this study, the physicochemical properties of canna (Canna edulis) and jack bea

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PATIL, SONAL, and Shalini S. Arya. "Optimization and Characterization of Gluten-Free Formulation for the Development of Gluten Free Flatbread Using Underutilised Sources." Current Research in Nutrition and Food Science Journal 6, no. 3 (2018): 678–89. http://dx.doi.org/10.12944/crnfsj.6.3.10.

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This deals to study the effect of different underutilized, cheap and readily available flours from rice, sorghum, unripe banana, water chestnut and moong and their mixtures on dough, flatbread and sensory characteristic of gluten free flatbread. D-optimal mixture design approach was utilized for the study. Dough stickiness decreased with increasing concentration of unripe banana and sorghum flour. Dough strength was positively influenced by rice and moong flour. Tear force values were higher at higher sorghum concentration. Higher levels of sorghum and rice tend to possess higher scores for se

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Essa, A. H., S. K. H. Alkobaese, R. H. Kazem, and M. A. Qasim. "Utilization of Lupine, Corn, Quinoa and Banana Flours to Produce Nutritious Cake for Celiac Disease Patients." IOP Conference Series: Earth and Environmental Science 1252, no. 1 (2023): 012176. http://dx.doi.org/10.1088/1755-1315/1252/1/012176.

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Abstract This study aimed to produce a nutritious gluten-free cake in which lupine and corn flours were used as the main substitutes for traditional wheat flour. Chemical analyzes were conducting to the four types of flour as a comparison with standard of wheat flour. Rates of carbohydrates to corn flour, lupine flour, banana flour and quinoa flour consecutively (72.20, 34.76, 90.00, 64.16%) comparison with standers were (74.90%). while rates of protein to corn flour, lupine flour, banana flour and quinoa flour were (6.90, 32.00, 2.60,15.00%) but wheat flour was (10.30%) . Also significant wer

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Dabash, Vikendra, Iva Buresova, and Richardos Nikolaos Salek. "The Amount of Water and Flour Particles Size Role in Gluten-Free Bread Production and Quality Evaluation." Journal of Food Studies 8, no. 1 (2018): 1. http://dx.doi.org/10.5296/jfs.v8i1.14040.

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Gluten-free products’ market is increasing day by day. Keeping to improved indicative methods, many people are recognized who are suffering with coeliac disease. Presently, the gluten-free foodstuffs which is safe for consumable for coeliac disease people, the market is growing rapidly. By using different types of cereals and flours makes it important to discover the other possibilities to take over the chore of gluten by other flour or flour components, by the increase of different components by substituting the various flours and baking process alteration. By the drive of this review, the au

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Calle, Jehannara, Yaiza Benavent-Gil, and Cristina M. Rosell. "Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour." Proceedings 53, no. 1 (2020): 6. http://dx.doi.org/10.3390/proceedings2020053006.

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Colocasia esculenta represents an alternative non-gluten ingredient due to its healthy properties. The objective of this study was to explore the breadmaking potential of Colocasia spp. cormel flour combined with hydrocolloids (hydroxypropyl methylcellulose, xanthan gum, guar gum). A total of three formulations were tested. Breads were characterized by assessing their technological qualities: moisture, specific volume, volume, hardness and weight loss. The quality parameters were similar to other gluten-free breads. Overall, Colocasia spp. flour can be used to produce gluten-free breads with s

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Rachman, A., S. kie, M. A. Brennan, and C. S. Brennan. "Effect of cassava-banana flour composition and soy protein isolate addition on bread quality and antioxidant properties of gluten-free bread." IOP Conference Series: Earth and Environmental Science 1246, no. 1 (2023): 012051. http://dx.doi.org/10.1088/1755-1315/1246/1/012051.

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Abstract The effect of cassava-banana flour formulation and soy protein isolate (SPI) addition on gluten-free bread quality and antioxidant properties has been studied. The gluten-free flour composition was 25:75, 50:50, and 75:25 for cassava & banana flour with SPI levels ranged 0, 2.5, 5.0, and 7.5%. Wheat bread was used as control. Different gluten-free flour formulations and SPI addition affected the quality of gluten-free bread (height, specific volume, hardness, springiness, cohesiveness, and resilience) significantly. Banana flour gave a better specific volume compared to cassava fl

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Maghaydah, Sofyan, Asma Alkahlout, Mahmoud Abughoush, et al. "Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour." Foods 11, no. 7 (2022): 1022. http://dx.doi.org/10.3390/foods11071022.

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Celiac disease (CD) is an immunological mediated disorder that occurs to genetically susceptible individuals who suffer from gluten consumption. Therefore, the most effective treatment of CD is a life-long gluten-free diet. This study aimed to produce a nutritious gluten-free cinnamon roll, where resistant starch and lupine flour were used instead of wheat flour, in addition to 10% flaxseed flour and a fixed amount of hydrocolloid (1% xanthan gum). Eight different gluten-free cinnamon roll treatments (T1–T8) were produced with different ratios of resistant starch and lupine flour according to

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Burnatseva, Alina, and Diana Simeonidi. "SUBSTANTIATING TECHNOLOGY OF GLUTEN-FREE FLOUR PRODUCTS WITH INCREASED BIOLOGICAL VALUE." Bulletin of KSAU, no. 4 (April 25, 2025): 287–94. https://doi.org/10.36718/1819-4036-2025-4-287-294.

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The aim of the study is to scientifically substantiate the use of corn grains and flour as the main raw material for the production of gluten-free flour products of increased biological value. Objectives: to study the technological characteristics of corn flour from white corn grain; to substantiate the modes of the main technological stages of the production of gluten-free flour products of increased biological value from white corn grain; to study the effect of germination of white corn grain on its weight and moisture content with the prospect of further development of gluten-free flour pro

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Culetu, Alina, Iulia Elena Susman, Denisa Eglantina Duta, and Nastasia Belc. "Nutritional and Functional Properties of Gluten-Free Flours." Applied Sciences 11, no. 14 (2021): 6283. http://dx.doi.org/10.3390/app11146283.

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This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or ot

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PAUCEAN, Adriana, Simona MAN, Simona CHIS, Roxana SUCIU, and Crina MURESAN. "Impact of Quince Flour on Gluten-free Muffins Production." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 74, no. 1 (2017): 35. http://dx.doi.org/10.15835/buasvmcn-fst:12632.

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This study aimed to obtain gluten free muffins, with increased nutritional and sensorial value by adding quince flour into a composite flour. To optimize the recipe, four experimental variants using rice, soy, quince flours and starch in different proportions have been proposed. Quince is a rich source of vitamins, minerals, polyphenolic compounds and fibres. The quince flour addition led to muffins with increased content in minerals and very good sensorial properties in terms of taste, flavour, texture and general acceptance. It could be concluded that quince flour is a suitable source for ob

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Dedebas, Tugba, and Nur Cebi. "Investigation of the Effect of Different Seed Flours on Gluten-Free Products: Baton Cake Production, Characterization, and TOPSIS Application." Foods 13, no. 6 (2024): 964. http://dx.doi.org/10.3390/foods13060964.

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The present study aims to develop gluten-free product formulations by using different seed flours to determine their effectiveness in gluten-free products. For this purpose, a baton cake model was selected; the cake production process was conducted by adding hemp, okra, mustard, or coriander seed flours with rice flour at a ratio of 25% seed flour to 75% rice flour to prepare the cake batters. The physicochemical, textural, and sensory properties, as well as the baking behaviors of the resulting products, were determined. The TOPSIS method was used in the sensory analyses. With the addition of

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Svidlo, Karyna, Tatiana Gavrish, Olga Danylenko, and Serhii Krasovkyi. "Flour-free Gluten-free Compositions Influence on Qualitative Indicators of Cookies from Biscuits Dough." Restaurant and hotel consulting. Innovations 4, no. 1 (2021): 122–36. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234834.

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The topicality. According to the World Organization of Gastroenterologists (FOG-OMGE), patients with active (clinically severe) celiac disease have an increased risk of death compared to the general population; patients with celiac disease should definitely not eat wheat, rye or barley in any form. However, there is the increased risk of death resumes after three to five years of strict adherence to a gluten-free diet, so it becomes especially important to develop technologies for confectionery products based on gluten-free flour compositions and study their quality indicators. The purpose of

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LAZOVA-BORISOVA, Iliana, and Namik DURMISHI. "METHOD FOR OBTAINING GLUTEN FREE HIGH PROTEIN BISCUITS." AgroLife Scientific Journal 12, no. 2 (2023): 95–100. http://dx.doi.org/10.17930/agl2023213.

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The purpose of the study is to select suitable flours according to its mineral composition to obtain gluten-free high protein biscuits. From the study it was found that when glues of whole grain rice flour , walnut flour and freeze-dried raspberries flour are put in suitable proportions, gluten-free biscuits are with good technological parameters can be obtained. The biscuits are with high protein and fats. They are with low carbohydrates composition. The new products are without GMO, artificial colors and flavors. They are with Fe, Zn, Ca.

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Arifin, Norlelawati, Nurnasuha Siran, and Rafiu Agbaje. "The Effect of Rice and Green Banana Flours Replacement to Wheat Flour in Pumpkin Muffin on Physical Properties, Nutritional Composition and Sensory Acceptance." Sarjana International Journal of Sustainable Food and Agriculture 1, no. 1 (2025): 39–49. https://doi.org/10.37934/sijsfa1.1.3949.

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Muffins are popular breakfast and snack foods in many cultures around the world. Traditionally, muffins are prepared using wheat flour, which contains gluten to give a structure to the product. This study sought to fulfil the increased demand for gluten-free products by establishing the best gluten-free muffin formulation for those with celiac disease. Locally sourced ingredients such as rice flour and green banana flour to replace wheat flour to produce gluten-free products could help Malaysia lessen its reliance on imported wheat. Various rice flour and green banana flour formulations were f

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Farrokhi, Mahsa, Ines N. Ramos, and Cristina L. M. Silva. "Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications." Foods 14, no. 7 (2025): 1094. https://doi.org/10.3390/foods14071094.

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Ultrasound (US) treatment is an eco-friendly physical modification technique increasingly used to enhance the functionality of gluten-free flours. In this study, the impact of sonication on the techno-functional, thermal, structural, and rheological properties of a composite gluten-free flour was investigated. The flour, comprising corn starch, rice flour, and other ingredients, was treated at hydration levels of 15% and 25% (w/w) under controlled conditions (10 min of sonication at 20 °C) and compared to a non-sonicated control. Sonication reduced the water absorption capacity (WAC) and swell

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ANTONENKO, Artem, Olena VASILENKO, Yuliia ZEMLINA, Tetiana BROVENKO, Nataliia STUKALSKA, and Galina TOLOK. "TECHNOLOGY OF GEORGIAN CUISINE FLOUR PRODUCTS USING AGGLUTEN FLOUR." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 297, no. 3 (2021): 143–49. http://dx.doi.org/10.31891/2307-5732-2021-297-3-143-149.

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The article highlights the relevance of the development of flour products of Georgian cuisine using gluten-free flour. The technology of gluten – free khachapuri with cheese with the use of gluten – free types of flour – corn, rice and structurants – corn starch and a complex of polysaccharides of flax is substantiated. Traditional khachapuri technology involves the use of wheat flour, which cannot be used in the production of gluten products due to the presence of gluten in gluten proteins. However, according to previous research, other types of gluten-free flour can be effectively used in th

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Maurya, Shivbilas, S. S. Shukla, K. C. Mahajan, and B. L. Sahu. "Proximate Assessment and Pasting Properties of Gluten-Free and Refined Wheat Flour." International Journal of Environment and Climate Change 13, no. 10 (2023): 2397–402. http://dx.doi.org/10.9734/ijecc/2023/v13i102904.

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The present study focused on the nutritional evaluation and pasting properties of gluten-free and refined wheat flour. Gluten-free kodo and kutki flour and refined wheat flour were used as raw materials for the experiment. Nutritional content was estimated using an Association of Official Analytical Chemists (AOAC) approved method of analysis. The pasting properties of flour samples were determined with a Rapid Visco Analyzer (RVA). Results of the nutritional analysis of gluten-free flours indicated higher mineral content in kodo, followed by kutki and refined wheat flour, while ash content wa

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Arutyunova, G. Y., M. M. Udychak, S. A. Gisheva, L. V. Gnetko, and B. B. Siyukhova. "Investigation of quality indicators of flour made of chickpea, corn and rice." New Technologies 20, no. 1 (2024): 14–25. http://dx.doi.org/10.47370/2072-0920-2024-20-1-14-25.

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The article presents the results of the investigation of the quality indicators of flour from chickpeas, corn and rice. Gluten-free foods literally become a panacea to a healthy and happy life for people suffering from celiac disease, given that patients in the acute phase of the disease have a high risk of death compared to the general population. Complex therapy involves both drug treatment and a strict gluten-free diet. In addition, the popularity of gluten-free products has increased among people leading a healthy lifestyle, watching their diet, seeking to either reduce excess body weight

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Dizlek, Halef. "Developing New Gluten-Free Cracker Formulas Using Various Flour Samples." Food Science & Nutrition Technology 4, no. 3 (2019): 1–3. http://dx.doi.org/10.23880/fsnt-16000185.

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Owing to the change in lifestyle, busy consumers are increasingly purchasing convenient baked goods, such as crackers. Cereal based products particularly crackers are highly appreciated by consumers especially by children because of their crispy texture and characteristic delicious taste. In modern times, people have begun to pay more attention to issues related to healthy food consumption. Nowadays, consumers are more selective and preferring food, not only to taste, but also to take care that they contain more nutritious ingredients in terms of health and this has made it necessary to develo

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Snegireva, Natal'ya, and Marina Yanova. "GLUTEN-FREE FLAX FLOUR PRODUCTION METHOD." Bulletin of KSAU, no. 10 (February 6, 2025): 253–59. https://doi.org/10.36718/1819-4036-2023-10-253-259.

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The purpose of the study is to improve the technology for producing gluten-free flaxseed flour and study its chemical composition. Objectives: to develop a technological scheme for producing gluten-free flaxseed flour; to determine the effect of extrusion processing on the chemical composition of gluten-free flaxseed flour, in particular on the protein complex; to determine the moisture-binding ability of flour. Flax seeds are a promising raw material for producing gluten-free flour for the purpose of modeling recipes for bakery and flour confectionery products. Flaxseed flour can be used as a

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Aleman, Ricardo S., Jhunior Abrahan Marcia Fuentes, Ajitesh Yadav, et al. "Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours." Dietetics 2, no. 4 (2023): 356–65. http://dx.doi.org/10.3390/dietetics2040026.

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Gluten-free products present huge advantages for individuals with gluten intolerance or celiac disease. The most influential strategy to develop a product comparable to wheat-containing gluten products is to promote its nutritional and sensorial attributes. Recently, rice flour and teosinte flour were used to develop gluten-free bread. As a result, this work aimed to compare the physical/technological attributes of bread made with rice flour and teosinte flour with corn fiber fortification and examine consumer acceptance and purchase intent. An extreme vertices mixture design decided that a te

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Sozer, Nesli, Leena Melama, Selim Silbir, Carlo G. Rizzello, Laura Flander, and Kaisa Poutanen. "Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads." Foods 8, no. 10 (2019): 431. http://dx.doi.org/10.3390/foods8100431.

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Lactic acid fermentation could be used as a potential modification tool for faba bean flour to enable its incorporation in boosting the nutritional profile of gluten-free breads. Gluten-free breads made with fermented or unfermented faba bean flours were compared with commercial soy flour. The amounts of faba- and soy-bean flours were adjusted to obtain the same protein content in bread (16%). Both fermented and unfermented faba bean flour resulted in larger bread volume (2.1 mL/g and 2.4 mL/g, respectively) compared to bread made with soybean flour (1.5 mL/g). Breads made with unfermented and

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Beltrão Martins, R., M. C. Nunes, L. M. M. Ferreira, J. A. Peres, A. I. R. N. A. Barros, and A. Raymundo. "Impact of Acorn Flour on Gluten-Free Dough Rheology Properties." Foods 9, no. 5 (2020): 560. http://dx.doi.org/10.3390/foods9050560.

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Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. However, dough rheology can be improved combining different ingredients with structural capacity and taking advantage from their interactions. Although acorn flour was used to bake bread even before Romans, nowadays is an underexploited resource. It presents good nutritional characteristics, particularly

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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.

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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

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Егорова, Елена, Elena Egorova, Ирина Резниченко, and Irina Reznichenko. "Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes." Food Processing: Techniques and Technology 48, no. 2 (2019): 36–45. http://dx.doi.org/10.21603/2074-9414-2018-2-36-45.

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Narrow range of Russian products for consumers with celiac disease, high prices and low nutritional value of these products determine the relevance of the development of new flour confectionery products for consumers who stick to a gluten-free diet. The aim of the work was to develop a food concentrate – semi-finished product for gluten-free cupcakes cooking. The main object of the studies was flour obtained from amaranth seeds which had been chosen because of the advantages of its chemical composition compared to the traditional industrial types of gluten-free flour – rice flour and corn flou

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Kurnianingsih kurnianingsih and Lia Fitriana. "Studi Pemanfaatan Tepung Jagung, Tepung Mocaf Dan Daun Binahong Dalam Pembuatan Sweet Bread." Garina 13, no. 2 (2021): 88–102. http://dx.doi.org/10.69697/garina.v13i2.70.

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Bread has many types, one of which is sweet bread, the main ingredient in processed sweet bread is wheat flour. The high use of wheat flour causes the number of wheat imports in Indonesia to be high. The decrease in wheat imports can be reduced by using local food ingredients such as corn flour, mocaf flour, and binahong leaf jam. This study aims to determine (1) the process of making gluten-free sweet bread from corn flour, mocaf flour, and binahong leaves. (2) Gluten-free sweet bread recipe from corn flour, mocaf flour, and binahong leaves (3) The level of public preference for gluten free s

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Reznichenko, I. Yu, E. A. Egushova, and M. A. Zakharenko. "Development and investigation of qualitative characteristics of specialized bits." Agrarian science, no. 9 (September 27, 2023): 179–84. http://dx.doi.org/10.32634/0869-8155-2023-374-9-179-184.

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Relevance. The study characterizes the design of a mixture of gluten-free flours and fenugreek seeds (Trigonella foenum-graecum) to improve the properties of gluten-free biscuits and determine dough and finished product predictors. A distinctive feature of the mixture is the presence of raw ingredients with high nutritional and biological value. The data obtained can be used in the development of new product lines, new recipes for specialized flour confectionery.Methods. To study the effect of corn flour, rice flour, flaxseed flour and fenugreek seeds on the quality characteristics of simple b

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Utarova, N. B., A. B. Nurtaeva, M. M. Kakimov, G. D. Akshoraeva, and B. M. Iskakov. "Improving the technology of creating gluten-free bakery products based on compound flours." Journal of Almaty Technological University 145, no. 3 (2024): 5–13. http://dx.doi.org/10.48184/2304-568x-2024-3-5-13.

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The article provides for the development of a gluten-free bread recipe, studying the quality indicators of composite flours from various cereals in order to update and improve the technology of gluten-free bakery products. Several alternatives have been proposed for this purpose. They demonstrated methods for obtaining the finished product using the composite addition of flour from various cereals that do not contain or have a very low gluten content, as well as using various technological treatments. It is devoted to the nutrition of patients with gluten intolerance, expansion and development

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Necheporuk, A. G., E. N. Tretyakova, S. I. Danilin, K. I. Toporkova, and A. G. Pershikova. "Gluten-free products from chickpea flour." IOP Conference Series: Earth and Environmental Science 845, no. 1 (2021): 012077. http://dx.doi.org/10.1088/1755-1315/845/1/012077.

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Abstract The paper discusses the possibility of the expansion of the range of flour culinary products for a gluten-free diet using chickpea flour. The analysis of the chemical composition of wheat and chickpea flour, as well as the glycemic index of all components of the recipe of the developed flour culinary product is presented. The possibility of partial and complete replacement of wheat flour with chickpea flour with the addition of caraway, lemon peel and potato starch is studied. It is found that the inclusion of lemon peel in the composition of chickpea flour pancakes improves not only

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PAUCEAN, Adriana, Simona MAN, Sevastita MUSTE, and Anamaria POP. "Development of Gluten Free Cookies From Rice And Coconut Flour Blends." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 73, no. 2 (2016): 163. http://dx.doi.org/10.15835/buasvmcn-fst:12311.

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This study aims to assess the addition of rice and coconut flour blends on cookies formulation, composition and acceptability. For the cookie formulations the following ratios between coconut flour and rice flour were used: 100:0, 50:50, 30:70. Moisture, ash, fat, protein, total carbohydrates of raw flours and cookies were determined by AACC (2000) methods, while sensorial evaluation was carried out using a 9 points hedonic test. Coconut flour was characterized by a high content of ash (5.09%) and proteins (17.2%) comparatively to rice flour. Blending coconut and rice flours at different propo

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