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Journal articles on the topic 'Wheat products'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 February 2023

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1

Thewlis, B. H. "New products from wheat flour and wheat starch." Journal of Applied Chemistry 13, no. 6 (2007): 249–53. http://dx.doi.org/10.1002/jctb.5010130603.

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2

Sissons, Mike. "Durum Wheat Products—Recent Advances." Foods 11, no. 22 (2022): 3660. http://dx.doi.org/10.3390/foods11223660.

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3

Takano-Ishikawa, Yuko. "Functionality and nutraceutical use of wheat or wheat products." Journal for the Integrated Study of Dietary Habits 19, no. 2 (2008): 116–23. http://dx.doi.org/10.2740/jisdh.19.116.

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4

Špačková, Z., J. Příhoda, and S. Rovnaníková. "Simultaneous enrichment of wheat flour with iodine and improvement of rheological properties of wheat dough." Czech Journal of Food Sciences 19, No. 6 (2013): 219–23. http://dx.doi.org/10.17221/6611-cjfs.

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Several ways are recommended how to avoid iodine deficiency in food of many countries&rsquo; population. In addition to the common use of salt fortified with KI, KJO<sub>3&nbsp;</sub>can also be used in bakery products. It is also a strong oxidizer improving rheological properties of dough. In this paper the effect of KJO<sub>3</sub>&nbsp;on rheological properties of wheat dough and baked products was studied using farinograph and extensograph data and the baking test. The effect of KJO<sub>3</sub>&nbsp;was tested in combination with a commer

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5

Ahmad, Shujaat, Shahtoa Waheed, Abdul Mannan, Ismat Fatema, and Iqbal Hussain Qureshi. "Evaluation of Trace Elements in Wheat and Wheat By-Products." Journal of AOAC INTERNATIONAL 77, no. 1 (1994): 11–18. http://dx.doi.org/10.1093/jaoac/77.1.11.

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Abstract Wheat and wheat by-products from Pakistan were analyzed to study the concentrations of 21 essential or toxic elements. Neutron activation analysis in combination with atomic absorption spectroscopy were used to determine the concentrations of Al, As, Br, Cd, Cl, Co, Cr, Cs, Cu, Fe, Hg, K, Mn, Na, Ni, Pb, Rb, Sb, Sc, Se, and Zn. Our results were compared to results reported from other countries. The weekly human intakes of toxic trace elements from wheat flour samples collected in Pakistan were estimated. These calculations were then compared to the World Health Organization’s suggeste

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6

Ross, S. W., J. C. Brand, A. W. Thorburn, and A. S. Truswell. "Glycemic index of processed wheat products." American Journal of Clinical Nutrition 46, no. 4 (1987): 631–35. http://dx.doi.org/10.1093/ajcn/46.4.631.

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7

Zaibet, L., S. Rezgui, O. Bouicha, and A. Daaloul. "On Farm Durum-Wheat Derived Products." Journal of Food Products Marketing 13, no. 3 (2007): 61–78. http://dx.doi.org/10.1300/j038v13n03_04.

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8

Luděk, Hřivna, Zigmundová Veronika, Burešová Iva, Maco Roman, Vyhnánek Tomáš, and Trojan Václav. "Rheological properties of dough and baking quality of products using coloured wheat." Plant, Soil and Environment 64, No. 5 (2018): 203–8. http://dx.doi.org/10.17221/62/2018-pse.

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The experiment included testing of rheological properties of dough as well as the baking quality of bread flour and bran obtained by grinding coloured wheat grains with purple pericarp (cultivars Rosso, Konini and PS Karkulka) and blue aleurone (cv. Scorpion). Common wheat cv. Mulan was used for comparison. Formulas containing 10, 15 and 20% of bran were prepared. The addition of bran increased the water loss during baking by an average of 1.28%, specific volume of bread decreased by 2 to 10 mL, and the ratio number decreased from 0.57 to 0.51. The dynamic oscillatory rheometry simulated proce

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9

Allmann, M., U. Candrian, and J. Lüthy. "Detection of wheat contamination in dietary non-wheat products by PCR." Lancet 339, no. 8788 (1992): 309. http://dx.doi.org/10.1016/0140-6736(92)91383-j.

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10

Slominski, B. A., D. Boros, L. D. Campbell, W. Guenter, and O. Jones. "Wheat by-products in poultry nutrition. Part I. Chemical and nutritive composition of wheat screenings, bakery by-products and wheat mill run." Canadian Journal of Animal Science 84, no. 3 (2004): 421–28. http://dx.doi.org/10.4141/a03-112.

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A study was conducted to investigate the variability in chemical and nutritive composition of wheat screenings, bakery by-products and wheat mill run used by the feed industry in Canada. On average, and in comparison to wheat (as-fed basis), the wheat screenings (16 samples) contained less starch (457 vs. 560 g kg-1; P < 0.0001), less available energy (TMEn) (13.19 vs. 13.76 MJ kg-1; P < 0.05), similar amounts of sugars (19 vs. 12 g kg-1; P > 0.05), phytate phosphorus (2.4 vs. 3.0 g kg-1; P > 0.05), and higher levels of protein (151 vs. 126 g kg-1; P < 0.0001), fat (66 vs. 12 g

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11

R., Kezih, Bekhouche F., and Merazka A. "Some traditional Algerian products from durum wheat." African Journal of Food Science 8, no. 1 (2014): 30–34. http://dx.doi.org/10.5897/ajfs2013.1095.

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12

Саидов, А. М., Н. Д. Жангабылова, Ж. Е. Балгужинова, and Б. Аманжол. "BAKERY PRODUCTS ENRICHED WITH WHEAT GRAIN FLOUR." Mechanics and Technologies, no. 1 (March 30, 2021): 70–76. http://dx.doi.org/10.55956/tloc2956.

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Мақалада өсіп-өнген бидай дәнінен алынған ұнды қолдана отырып, нан-тоқаш бұйымдарын өндіру технологиясын зерттеу нәтижелері көрсетілген. Шикізаттың осы түрінің құрамы мен құндылығы келтірілген. Өсіп-өнген бидай негізінде көптеген дәрумендер, ақуыздар, макро- және микроэлементтер кіретін қабық пен алейрон қабатының қолайлы бөлігін мүмкіндігінше сақтауға мүмкіндік берілетіні атап өтілді. Шикізаттың осы түрінің нан өндірудің технологиялық үрдісіне әсері зерттелді. Өнімнің органолептикалық және физикалық-химиялық көрсеткіштері анықталды. Нәтижесінде, ең жақсы үлгі – өсіп-өнген бидай дәнінен алынға

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13

Hospodarenko, G. M., S. P. Poltoretskyi, V. V. Liubych, and V. V. Zheliezna. "QUALITY OF SPELT WHEAT GRAIN CEREAL PRODUCTS." Bulletin of Uman National University of Horticulture, no. 2 (2018): 26–34. http://dx.doi.org/10.31395/2310-0478-2018-21-26-34.

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14

Kunitsyna, Т. О., N. А. Berezina, E. V. Khmeleva, L. A. Samofalova, and O. V. Klimenkova. "Wheat-rye bakery products with soy okara." Khleboproducty 31, no. 3 (2022): 49–55. http://dx.doi.org/10.32462/0235-2508-2022-31-3-49-55.

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The enrichment of mass-produced varieties of bakery products, such as wheat and rye, is an urgent task at the present time. The use of soy okara for this purpose is due to its rich chemical composition and high ability to swell and bind moisture. The purpose of the research was to determine the effect of replacing dry soy okara flour on the properties of semi-finished products and the quality of wheat-rye bakery products. The technological properties of okara, flour and their mixtures were determined by the indicators of water binding capacity, the degree of swelling, the quantity and quality

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15

Dale, Nick. "The Metabolizable Energy of Wheat By-Products." Journal of Applied Poultry Research 5, no. 2 (1996): 105–8. http://dx.doi.org/10.1093/japr/5.2.105.

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16

Weaver, Connie M., Robert P. Heaney, Berdine R. Martin, and Mary Lee Fitzsimmons. "Human Calcium Absorption from Whole-Wheat Products." Journal of Nutrition 121, no. 11 (1991): 1769–75. http://dx.doi.org/10.1093/jn/121.11.1769.

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17

Yu, B. H., and C. Kies. "Wheat products as acceptable substitutes for rice." Plant Foods for Human Nutrition 44, no. 1 (1993): 79–85. http://dx.doi.org/10.1007/bf01088485.

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18

Leszczyńska, J., A. Diowksz, A. LĄcka, K. Wolska, and A. Bartos. "Evaluation of immunore activity of wheat bread made from fermented wheat flour." Czech Journal of Food Sciences 30, No. 4 (2012): 336–42. http://dx.doi.org/10.17221/137/2011-cjfs.

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Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker&rsquo;s yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and dough samples were analysed in terms of lactic acid fermentation and thermal processing. Their immunoreactivity was determined with ELISA method using both anti-gliadin antibodies from patients suffering from coeliac disease and rabbit anti-QQQPP peptide (main epitope of flour allergen) antibodies. Also, immunoreactivity was measured in the final products after simulated digestion. The obtai

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19

Škrovánková, Soňa, and Pavlína Sikorová. "Vitamin B2 (riboflavin) content in cereal products." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58, no. 5 (2010): 377–82. http://dx.doi.org/10.11118/actaun201058050377.

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Vitamin B2 (riboflavin) is a water-soluble essential vitamin. Nowadays an increased risk for riboflavin deficiency may be seen in people on special diets (diabetes mellitus), smokers or heavy alcohol drinkers. In the Czech diet the main sources of the vitamin intake are milk and dairy products followed by cereals and meat. Cereals are good source of this vitamin as it is widely and regularly consumed in different forms. Analyses of the vitamin B2 content in different types of cereal products (flours, breads, pastries, breakfast cereals, cooked pasta) of Czech origin using HPLC with reversed ph

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20

Edwards, S. "Zearalenone risk in European wheat." World Mycotoxin Journal 4, no. 4 (2011): 433–38. http://dx.doi.org/10.3920/wmj2011.1293.

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Zearalenone is an oestrogenic mycotoxin produced by several Fusarium species which can infect cereals, in particular wheat and maize. The predominant species responsible for zearalenone production is Fusarium graminearum, which also produces the trichothecene mycotoxin, deoxynivalenol. The infection and subsequent mycotoxin production by Fusarium spp. is largely dependent on rainfall at flowering and before harvest. High concentrations of zearalenone in particular, appear to be produced during delayed wet harvests. There has been a recent and ongoing increase in F. graminearum incidence result

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21

Kocourková, Z., Z. Kohutová, H. Vlastníková, and P. Sedlák. "A comparison of electrophoretic separative methods of RAPD products of wheat (Triticum aestivum L.)." Czech Journal of Genetics and Plant Breeding 41, Special Issue (2012): 193. http://dx.doi.org/10.17221/6166-cjgpb.

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22

Cicero, Arrigo, Federica Fogacci, Maddalena Veronesi, et al. "Short-Term Hemodynamic Effects of Modern Wheat Products Substitution in Diet with Ancient Wheat Products: A Cross-Over, Randomized Clinical Trial." Nutrients 10, no. 11 (2018): 1666. http://dx.doi.org/10.3390/nu10111666.

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Recent evidence suggests that bioactive compounds isolated from cereals and legumes could exert some metabolic and vascular effects in humans. Due to the recent identification of a non-specific lipid transfer protein (nsLTP2) in wheat with antioxidant and anti-inflammatory activity, we aimed to comparatively test the hemodynamic and metabolic effects of ancient wheat foodstuffs (made of organic KAMUT® khorasan wheat) or modern wheat ones, made of a mixture of organic modern commercial durum (T. durum) varieties and soft wheat (T. aestivum), with different nsLTP2 content. Thus, we carried out a

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23

Morita, Eishin, Hiroaki Matsuo, Kunie Kohno, Tomoharu Yokooji, Hiroyuki Yano, and Takashi Endo. "A Narrative Mini Review on Current Status of Hypoallergenic Wheat Development for IgE-Mediated Wheat Allergy, Wheat-Dependent Exercise-Induced Anaphylaxis." Foods 12, no. 5 (2023): 954. http://dx.doi.org/10.3390/foods12050954.

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Immunoglobulin E (IgE)-mediated food allergies to wheat that develop after school age typically shows a type of wheat-dependent exercise-induced anaphylaxis (WDEIA). At present, avoidance of wheat products or postprandial rest after ingesting wheat is recommended for patients with WDEIA, depending on the severity of the allergy symptoms. ω5-Gliadin has been identified as the major allergen in WDEIA. In addition, α/β-, γ-, and ω1,2-gliadins, high and low molecular weight-glutenins, and a few water-soluble wheat proteins have been identified as IgE-binding allergens in a small proportion of pati

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24

ZHANG, Hui-Jie, Li-Juan SUN, Juan SUN, et al. "Effects of Processing on Zearalenone Concentrations in Wheat and Products Made of Wheat." Acta Agronomica Sinica 41, no. 10 (2015): 1575. http://dx.doi.org/10.3724/sp.j.1006.2015.01575.

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25

Bonafaccia, G., V. Galli, R. Francisci, V. Mair, V. Skrabanja, and I. Kreft. "Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread." Food Chemistry 68, no. 4 (2000): 437–41. http://dx.doi.org/10.1016/s0308-8146(99)00215-0.

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26

Pacin, A. M., S. L. Resnik, M. S. Neira, G. Moltó, and E. Martínez. "Natural occurrence of deoxynivalenol in wheat, wheat flour and bakery products in Argentina." Food Additives and Contaminants 14, no. 4 (1997): 327–31. http://dx.doi.org/10.1080/02652039709374534.

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27

Zhao, Yarong, Qiongshan Wang, Jianxiang Huang, Liyan Ma, Zhihui Chen, and Fuhua Wang. "Aflatoxin B1 and sterigmatocystin in wheat and wheat products from supermarkets in China." Food Additives & Contaminants: Part B 11, no. 1 (2017): 9–14. http://dx.doi.org/10.1080/19393210.2017.1388295.

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28

Rosenfelder, P., M. Eklund, and R. Mosenthin. "Nutritive value of wheat and wheat by-products in pig nutrition: A review." Animal Feed Science and Technology 185, no. 3-4 (2013): 107–25. http://dx.doi.org/10.1016/j.anifeedsci.2013.07.011.

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29

Ziena,, H., S. Kotit, M. Abdel-Mawla, and M. Mohammed. "UTILIZATION OF WHEAT GERM IN SOME FOOD PRODUCTS." Journal of Food and Dairy Sciences 31, no. 11 (2006): 7137–47. http://dx.doi.org/10.21608/jfds.2006.236866.

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30

Панкратов, Георгий Несторович, Иван Александрович Кечкин, Ирина Сергеевна Витол, and Светлана Николаевна Коломиец. "Obtaining wheat-flax flour from grain processing products." Food processing industry, no. 6 (June 5, 2022): 47–50. http://dx.doi.org/10.52653/ppi.2022.6.6.011.

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Управление мукомольными свойствами - направленное изменение свойств зернового сырья при подготовке к помолу с целью формирования определенных свойств. Мукомольные свойства определяются количеством и качеством продукции, получаемой при переработке зерна, и характеризуются структурно-механическими, технологическими и биохимическими показателями. Радикальное изменение состава зернового сырья возможно введением компонентов, носителей специфических свойств, однако это ставит перед технологами новую задачу, связанную с существенными различиями размеров компонентов зерносмеси. Разработан способ получ

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31

García-Lara, Silverio. "Book Review: Tortillas Wheat Flour and Corn Products." Frontiers in Nutrition 3 (August 18, 2016): 288. http://dx.doi.org/10.3389/fnut.2016.00034.

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32

Bobrenko, I. A., N. V. Goman, V. P. Kormin, V. I. Popova, and E. P. Boldysheva. "Effect of biological products on spring wheat cultivation." BIO Web of Conferences 52 (2022): 00052. http://dx.doi.org/10.1051/bioconf/20225200052.

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The studies of the meadow-chernozem soil of the Omsk region, showed that biological products are effective when used for spring wheat by seed treatment. When comparing their action, it was noted that a greater effect was obtained from the use of the variants Azotobacterin+Phosphobacterin and Azotobacterin+Phosphobacterin+Humate K. The improvement of the nutritional conditions of plants when applying biological fertilizers and biological products has a positive effect on the content of the number of amino acids in the grain, which without fertilizers increases from 9.59% up to a maximum of 9.92

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33

Cawthorn, D. M., H. A. Steinman, and R. C. Witthuhn. "Wheat and gluten in South African food products." Food and Agricultural Immunology 21, no. 2 (2010): 91–102. http://dx.doi.org/10.1080/09540100903443725.

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34

Watanabe, Michiko, Zenro Ikezawa, and Soichi Arai. "Fabrication and Quality Evaluation of Hypoallergenic Wheat Products." Bioscience, Biotechnology, and Biochemistry 58, no. 11 (1994): 2061–65. http://dx.doi.org/10.1271/bbb.58.2061.

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35

Apprich, Silvia, Özge Tirpanalan, Johannes Hell, et al. "Wheat bran-based biorefinery 2: Valorization of products." LWT - Food Science and Technology 56, no. 2 (2014): 222–31. http://dx.doi.org/10.1016/j.lwt.2013.12.003.

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36

Carvalheiro, Florbela, Talita Silva-Fernandes, Luís C. Duarte, and Francisco M. Gírio. "Wheat Straw Autohydrolysis: Process Optimization and Products Characterization." Applied Biochemistry and Biotechnology 153, no. 1-3 (2008): 84–93. http://dx.doi.org/10.1007/s12010-008-8448-0.

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37

Cendoya, Eugenia, Maria J. Nichea, María P. Monge, Michael Sulyok, Stella M. Chiacchiera, and María L. Ramirez. "Fumonisin occurrence in wheat-based products from Argentina." Food Additives & Contaminants: Part B 12, no. 1 (2018): 31–37. http://dx.doi.org/10.1080/19393210.2018.1520308.

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38

Katileviciute, Agne, Gediminas Plakys, Aida Budreviciute, Kamil Onder, Samar Damiati, and Rimantas Kodzius. "A Sight to Wheat Bran: High Value-Added Products." Biomolecules 9, no. 12 (2019): 887. http://dx.doi.org/10.3390/biom9120887.

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Recently more consideration has been given to the use of renewable materials and agricultural residues. Wheat production is increasing yearly and correspondingly, the volume of by-products from the wheat process is increasing, as well. It is important to find the use of the residuals for higher value-added products, and not just for the food industry or animal feed purposes as it is happening now. Agricultural residue of the roller milled wheat grain is a wheat bran description. The low-cost of wheat bran and its composition assortment provides a good source of substrate for various enzymes an

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39

Morcia, Caterina, Raffaella Bergami, Sonia Scaramagli, et al. "A Digital PCR Assay to Quantify the Percentages of Hulled vs. Hulless Wheat in Flours and Flour-Based Products." Biology 10, no. 11 (2021): 1138. http://dx.doi.org/10.3390/biology10111138.

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Several food products, made from hulled wheats, are now offered by the market, ranging from grains and pasta to flour and bakery products. The possibility of verifying the authenticity of wheat species used at any point in the production chain is relevant, in defense of both producers and consumers. A chip digital PCR assay has been developed to detect and quantify percentages of hulless (i.e., common and durum wheat) and hulled (i.e., einkorn, emmer and spelt) wheats in grains, flours and food products. The assay has been designed on a polymorphism in the miRNA172 target site of the AP2-5 tra

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40

Li, Mengmeng, Erqi Guan, and Ke Bian. "Structure Elucidation and Toxicity Analysis of the Degradation Products of Deoxynivalenol by Gaseous Ozone." Toxins 11, no. 8 (2019): 474. http://dx.doi.org/10.3390/toxins11080474.

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Fusarium Head Blight (FHB) or scab is a fungal disease of cereal grains. Wheat scab affects the yield and quality of wheat and produces mycotoxins such as deoxynivalenol (DON), which can seriously threaten human and animal health. In this study, gaseous ozone was used to degrade DON in wheat scab and the degradation products of ozonolysis were analyzed by ultra-performance liquid chromatography quadrupole-orbitrap mass spectrometry (UHPLC Q-Orbitrap). Toxicology analyses of the degradation products were also studied using structure-activity relationships. Ozone (8 mg L−1 concentration) was app

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41

Scholtz, V., B. Šerá, J. Khun, M. Šerý, and J. Julák. "Effects of Nonthermal Plasma on Wheat Grains and Products." Journal of Food Quality 2019 (June 12, 2019): 1–10. http://dx.doi.org/10.1155/2019/7917825.

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This paper presents the review of effects of nonthermal plasma (NTP) treatment on both the wheat grains and flour with potential to be applied in practice. The NTP can be used in wheat grain surface disinfection, grain germination and vitality improving, and wheat flour modification and disinfection. NTP causes effective decontamination from bacteria and fungi together with insect pests and causes minimal damage to wheat grains; it inactivates enzymes and enhances the grain shelf life; it enhances the germination and initial state of growth resulting in the increase of final yield. Moreover, t

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42

Gautam, S., and G. Saxena. "Cultivation of wheat grass and development of value added products incorporting wheat grass juice and wheat grass powder." FOOD SCIENCE RESEARCH JOURNAL 9, no. 1 (2018): 20–25. http://dx.doi.org/10.15740/has/fsrj/9.1/20-25.

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43

Boros, D., B. A. Slominski, W. Guenter, L. D. Campbell, and O. Jones. "Wheat by-products in poultry nutrition. Part II. Nutritive value of wheat screenings, bakery by-products and wheat mill run and their improved utilization by enzyme supplementation." Canadian Journal of Animal Science 84, no. 3 (2004): 429–35. http://dx.doi.org/10.4141/a03-113.

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A series of experiments was conducted to determine the nutritive value of wheat screenings, bakery by-products and wheat mill run used by the feed industry in Canada and to investigate the effect of enzyme supplementation on available energy content, nutrient digestibility and broiler chicken growth performance. Broiler chicken performance (2-wk growth trial) was compared using a wheat/soybean meal-based control diet and diets substituted with wheat by-products (wheat screenings, 200 g kg-1; bakery by-products or mill run, 100 g kg-1). In addition, diets containing one sample of each of the by

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44

Kandrakov, R. H., S. E. Terent’ev, N. V. Labutina, I. U. Kusova, and A. A. Ryndin. "Influence of the ratio of grinding mixture of wheat grain and hemp seeds on coarse-forming capacity of wheat-hemp grain mixture." Khleboproducty 30, no. 10 (2021): 41–43. http://dx.doi.org/10.32462/0235-2508-2021-30-10-41-43.

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The results of the study of the effect of different ratios of the grinding mixture of wheat grain and hemp seeds on the cereal-forming ability of intermediate grinding products are presented. Determination of the influence of different ratios of the grinding mixture of wheat grain and hemp seeds on the cereal-forming ability of intermediate grinding products was carried out using a laboratory mill MLP-4 with cut rollers. According to the results of the studies, it was established that the addition of 5% hemp seeds to the grinding wheat-hemp grain mixture, the yield of intermediate grinding pro

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45

Ma, Sen, Zhen Wang, Huamin Liu, et al. "Supplementation of wheat flour products with wheat bran dietary fiber: Purpose, mechanisms, and challenges." Trends in Food Science & Technology 123 (May 2022): 281–89. http://dx.doi.org/10.1016/j.tifs.2022.03.012.

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MACHADO, Lidiane Viera, Carlos Augusto MALLMANN, Adriano Olnei MALLMANN, Raquel Durand COELHO, and Marina Venturini COPETTI. "Deoxynivalenol in wheat and wheat products from a harvest affected by fusarium head blight." Food Science and Technology 37, no. 1 (2017): 8–12. http://dx.doi.org/10.1590/1678-457x.05915.

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Cendoya, Eugenia, María Laura Chiotta, Vanessa Zachetti, Sofía Noemí Chulze, and María Laura Ramirez. "Fumonisins and fumonisin-producing Fusarium occurrence in wheat and wheat by products: A review." Journal of Cereal Science 80 (March 2018): 158–66. http://dx.doi.org/10.1016/j.jcs.2018.02.010.

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MASHININI, KHULULIWE, and MICHAEL DUTTON. "The Incidence of Fungi and Mycotoxins in South Africa Wheat and Wheat-Based Products." Journal of Environmental Science and Health, Part B: Pesticides, Food Contaminants, and Agricultural Wastes 41, no. 3 (2006): 285–96. http://dx.doi.org/10.1080/03601230500357348.

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Cherkasova, E., P. Golinitsky, U. Antonova, G. Temasova, and K. Semenova. "Organization of the wheat flour quality traceability." IOP Conference Series: Earth and Environmental Science 839, no. 3 (2021): 032027. http://dx.doi.org/10.1088/1755-1315/839/3/032027.

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Abstract Currently, the problems of quality and safety of food products are the most important for the processing enterprises of the agro-industrial complex. Increasingly important are activities aimed at improving the quality of the life cycle processes of food products. One of the basic foods in the diet of most consumers is bread and bakery products, and the main raw material for their production is flour. Therefore, the topic under consideration of our paper is relevant.

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Julianti, Elisa, Ridwansyah Ridwansyah, Era Yusraini, and Terip Karo-Karo. "The Diversification of Local Tuber Products for The Result of Gluten-Free Bakery Products." Journal of Saintech Transfer 1, no. 1 (2018): 19–26. http://dx.doi.org/10.32734/jst.v1i1.248.

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Bakery products such as bread, cake and cookies that currently exist in the market are generally made of wheat flour. Some individuals would suffer from allergy in consuming the consumption products that contain gluten which is found in wheat flour.The purpose of this activity is to produce bakery products such as bread, cake and cookies that are gluten free by using local tuber ingredients, i.e. cassava and sweet potatoes. The activity was started with processing cassavas, sweet potatotes, orange sweet potatoes to be powder which then was processed to be various types of bakery products. The

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