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Artykuły w czasopismach na temat „Physical properties of gluten”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

Yang, Tao, Pei Wang, Qin Zhou, et al. "Effects of Different Gluten Proteins on Starch’s Structural and Physicochemical Properties during Heating and Their Molecular Interactions." International Journal of Molecular Sciences 23, no. 15 (2022): 8523. http://dx.doi.org/10.3390/ijms23158523.

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Starch–gluten interactions are affected by biopolymer type and processing. However, the differentiation mechanisms for gluten–starch interactions during heating have not been illuminated. The effects of glutens from two different wheat flours (a weak-gluten (Yangmai 22, Y22) and a medium-strong gluten (Yangmai 16, Y16)) on starch’s (S) structural and physicochemical properties during heating and their molecular interactions were investigated in this study. The results showed that gluten hindered the gelatinization and swelling of starch during heating when temperature was below 75 °C, due to c

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2

Liu, Sean X., Diejun Chen, George E. Inglett, and Jingyuan Xu. "The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites." Journal of Food Research 6, no. 2 (2017): 82. http://dx.doi.org/10.5539/jfr.v6n2p82.

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Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth flour and oat bran concentrate (OBC) composites (1:4) were processed using different technologies, including dry mixing, baking, steaming, cold wet blending, and high speed homogenizing (Polytron PT6000) with cold water or hot water. The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and P

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3

Melito, Helen, and Brian E. Farkas. "Physical Properties of Gluten-Free Donuts." Journal of Food Quality 36, no. 1 (2012): 32–40. http://dx.doi.org/10.1111/jfq.12008.

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Karp, Sabina, Jarosław Wyrwisz, Marcin Andrzej Kurek та Agnieszka Wierzbicka. "The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake". Food Science and Technology International 25, № 7 (2019): 618–29. http://dx.doi.org/10.1177/1082013219856784.

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The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory

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5

Yıldız, G., and BilgiçliN. "Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavaş." Czech Journal of Food Sciences 30, No. 6 (2012): 534–40. http://dx.doi.org/10.17221/10/2012-cjfs.

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The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physical, chemical, and sensory properties of lavaş bread samples were determined. While ash, crude fiber, phytic acid (PA), Fe, K, Mg, and P contents of lavaş breads increased with WBF addition, gluten supplementation caused an increase especially in protein and Ca contents. Leavening process decreased PA contents in the breads compared to raw material, but WBF substitution increased PA contents up to 729 m

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6

Rostamian, Mohammad, Jafar M. Milani, and Gisoo Maleki. "Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour." International Journal of Food Engineering 10, no. 3 (2014): 467–72. http://dx.doi.org/10.1515/ijfe-2013-0004.

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Abstract The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving qual

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7

Różyło, Renata, Dariusz Dziki, Urszula Gawlik-Dziki, Beata Biernacka, Monika Wójcik, and Alicja Ziemichód. "Physical and antioxidant properties of gluten-free bread enriched with carob fibre." International Agrophysics 31, no. 3 (2017): 411–18. http://dx.doi.org/10.1515/intag-2016-0060.

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AbstractThere are no reports of addition of carob fibre to gluten-free bread, as only carob germ flour was used. The research task was to determine what level of carob fibre can be used and how it influences the physical and sensorial properties of gluten-free bread. Especially, the knowledge of the antioxidant properties of such bread is very valuable. The gluten-free bread from rice, corn, and buckwheat flour (35:35:30%) was prepared after mixing (5 min), proofing (40 min, 30°C), and baking (45-50 min, 230°C) of dough. Carob fibre was added in the amounts of 1, 2, 3, 4, and 5% of the total f

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8

Öncel, Başak, Hüsne Konur, and Mehmet Sertaç Özer. "Effect of Hydrocolloids on Physical, Textural and Sensory Properties of Gluten-Free Bread Produced Using Home-Type Machine." Karadeniz Fen Bilimleri Dergisi 15, no. 1 (2025): 24–40. https://doi.org/10.31466/kfbd.1429775.

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This study aimed to examine the effect of different hydrocolloid types and combinations on the properties of gluten-free bread made using household type bread machine. In this content, four different hydrocolloids, xanthan gum (XG), hydroxypropyl methylcellulose (HPMC), carboxymethyl cellulose (CMC), and methylcellulose (MC), were used at concentrations of 3% and 5% to evaluate the moisture, baking loss, specific volume, color, texture, and sensory properties of gluten-free bread. Additionally, the quality attributes of gluten-free bread made with hydrocolloids were compared with the control b

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9

Melnyk, John P., Jens Dreisoerner, Massimo F. Marcone, and Koushik Seetharaman. "Using the Gluten Peak Tester as a tool to measure physical properties of gluten." Journal of Cereal Science 56, no. 3 (2012): 561–67. http://dx.doi.org/10.1016/j.jcs.2012.07.015.

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10

Valerii, Mykhaylov, Samokhvalova Olga, Kucheruk Zinoviya, et al. "STUDY OF MICROBIAL POLYSACCHARIDES' IMPACT ON ORGANOLEPTIC AND PHYSICAL-CHEMICAL PARAMETERS OF PROTEIN-FREE AND GLUTEN-FREE FLOURY PRODUCTS." EUREKA: Life Sciences 6 (September 30, 2019): 37–43. https://doi.org/10.21303/2504-5695.2019.001067.

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The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial origin in technologies of gluten-free products. The formation of the required quality indicators of gluten-free dietary bakery and floury confectionery, which should be made without wheat flour, is difficult due to the lack of gluten. The search for effective structure-forming agents in place of gluten proteins is ongoing. Properties of microbial pol

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11

Türker, Burcu, Nazlı Savlak, and Müzeyyen Kaşıkcı. "Effect of Green Banana Peel Flour Substitution on Physical Characteristics of Gluten-Free Cakes." Current Research in Nutrition and Food Science Journal 4, Special-Issue-October (2016): 197–204. http://dx.doi.org/10.12944/crnfsj.4.special-issue-october.25.

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Celiac Disease is the most common food-sensitive entoropathy in humans that is triggered by the consumption of wheat gluten as well as related with protein in barley, rye and oat. The only treatment ever known for celiac disease is gluten-free diet. Most gluten-free food product on the market is rich in starch but poor in terms of other nutrients, functional and health benefitial ingredients. Green (unripe) banana is a good source of resistant starch, non-starch polysaccharides including dietary fiber, antioxidants, poliphenols, essential minerals such as potassium, various vitamins e.g. provi

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12

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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13

Inglett, George E., Diejun Chen, and Sean X. Liu. "Physical Properties of Gluten Free Sugar Cookies Containing Teff and Functional Oat Products." Journal of Food Research 5, no. 3 (2016): 72. http://dx.doi.org/10.5539/jfr.v5n3p72.

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<p>Teff-oat composites were developed using gluten free teff flour containing essential amino acids with oat products containing beta-glucan known for lowering blood cholesterol and improving texture. The teff-oat composites were used in sugar cookies for improving nutritional and physical properties. Teff and its composites had higher water holding capacities compared to wheat flour. The pasting properties were not significantly influenced by 20% oat product replacements in teff-oat composites. The pasting viscosities of teff-OBC and teff-WOF 4:1 composites were similar to teff flour, b

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14

Mykhaylov, Valerii, Olga Samokhvalova, Zinoviya Kucheruk, et al. "STUDY OF MICROBIAL POLYSACCHARIDES’ IMPACT ON ORGANOLEPTIC AND PHYSICAL-CHEMICAL PARAMETERS OF PROTEIN-FREE AND GLUTEN-FREE FLOURY PRODUCTS." EUREKA: Life Sciences 6 (November 30, 2019): 37–43. http://dx.doi.org/10.21303/2504-5695.2019.001067.

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The aim of the study is to investigate the influence of microbial polysaccharides (MPS): xampan, enposan and gellan on quality parameters of protein-free and gluten-free floury products that will widen the assortment of stiffeners of the microbial origin in technologies of gluten-free products. The formation of the required quality indicators of gluten-free dietary bakery and floury confectionery, which should be made without wheat flour, is difficult due to the lack of gluten. The search for effective structure-forming agents in place of gluten proteins is ongoing. Properties of microbial pol

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15

Woomer, Joseph, Manjot Singh, Paul Priyesh Vijayakumar, and Akinbode Adedeji. "Physical properties and organoleptic evaluation of gluten-free bread from proso millet." British Food Journal 122, no. 2 (2019): 547–60. http://dx.doi.org/10.1108/bfj-07-2019-0555.

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Purpose Gluten-free (GF) foods have gained momentum among consumers due to an increase in incidence and awareness of gluten sensitivity and intolerance. Millet is a GF grain with nutritive qualities comparable to other cereals. However, it was not clear how millet-based GF products would be accepted, leading to the goal of this research. Therefore, the purpose of this paper is to evaluate the effect of formulation on physical properties and consumer preference of millet-based GF bread. Design/methodology/approach Three bread formulations were used: proso millet flour (100 percent), proso mille

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16

Strońska, Aleksandra, Waldemar Pluta, Alicja Lalko, and Anna Lubkowska. "Gluten and gluten-dependent diseases." Journal of Education, Health and Sport 11, no. 3 (2021): 26–33. https://doi.org/10.12775/JEHS.2021.11.03.003.

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<strong>Strońska Aleksandra, Pluta Waldemar, Lalko Alicja, Lubkowska Anna</strong><strong>. </strong><strong>Gluten and gluten-dependent diseases</strong><strong>. Journal of Education, Health and Sport. 2021;11(3):26-33. eISSN 2391-8306. DOI http://dx.doi.org/10.12775/JEHS.2021.11.03.003</strong> <strong>https://apcz.umk.pl/czasopisma/index.php/JEHS/article/view/JEHS.2021.11.03.003</strong> <strong>https://zenodo.org/record/4595082</strong>               <strong>The journal has had 5 points in Ministry of Science and Higher Education parametric evaluation. &

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17

GÜLHAN, Meltem Ece, and Aslı CAN KARAÇA. "Effects of Lentil Flour on the Quality of Gluten-free Muffins." Deu Muhendislik Fakultesi Fen ve Muhendislik 25, no. 74 (2023): 287–302. http://dx.doi.org/10.21205/deufmd.2023257403.

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The purpose of this study was to develop a gluten-free muffin recipe containing lentil flour. The lentil flour was added at different levels (10, 20 and 30%) and various characteristics of muffin samples were investigated compared to two different controls with and without gluten. Quality characteristics of muffins were determined by analyzing proximate composition, batter properties (pH, density, and specific volume), physical properties (cooking loss, cake yield, color, texture, volume, symmetry and uniformity indices) and sensory properties. As a result of lentil flour addition, protein con

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18

Muflih, M. H., and A. Syarifuddin. "The effect of carrageenan-gluten ratio and garlic essential oil concentration on physical, mechanical, and antimicrobial properties of edible film." IOP Conference Series: Earth and Environmental Science 1230, no. 1 (2023): 012165. http://dx.doi.org/10.1088/1755-1315/1230/1/012165.

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Abstract Edible film can be made from natural polymers, such as fats, proteins, and polysaccharides. The combination of polysaccharides and proteins has the potential to form a film, it can improve the mechanical properties and physical properties of the film based on the complex structure formed. Furthermore, to improve the barrier properties by obstructing water vapour transmission and preventing the proliferation of spoilage microorganisms in food, it is important to present both hydrophobic substances and active compounds extracted from essential oils. This research aimed to find out the b

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19

Allouch, Wafa, Dorra Sfayhi, Leila Doggui, and Hajer Debbabi. "An overview on the incorporation of novel ingredients on nutritional, textural, and organoleptic properties of gluten-free cereal products." North African Journal of Food and Nutrition Research 6, no. 13 (2022): 66–74. http://dx.doi.org/10.51745/najfnr.6.13.66-74.

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Background: Celiac disease is an autoimmune disorder launched by gluten ingestion in genetically susceptible persons. This component leads to an inflammation of the small intestine which causes malabsorption of some important nutrients including calcium, iron, folic acid, and liposoluble vitamins. A gluten-free diet, that is strictly followed by affected patients throughout their whole lives, constitutes the unique effective treatment for celiac disease. Aims: Several gluten-free cereals, pseudo-cereals, legumes, starches (rice, corn, sorghum, millets, buckwheat, quinoa, teff, chestnuts, chia,

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Zakharov, I. V., N. L. Zakharova, A. V. Kanarskiy, E. O. Okulovа, Ya V. Kazakov, and D. A. Dul’kin. "Physical and Mechanical Properties of Cardboard Processed by Biomodified Gluten." Bulletin of Higher Educational Institutions. Lesnoi Zhurnal (Forestry journal), no. 6 (December 1, 2017): 135–44. http://dx.doi.org/10.17238/issn0536-1036.2017.6.135.

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Różyło, Renata, Dariusz Dziki, Urszula Gawlik-Dziki, Grażyna Cacak-Pietrzak, Antoni Miś, and Stanisław Rudy. "Physical properties of gluten-free bread caused by water addition." International Agrophysics 29, no. 3 (2015): 353–64. http://dx.doi.org/10.1515/intag-2015-0042.

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Abstract In this paper, we propose for the first time a description (regression and canonical form) of the changes in the physical properties of several types of natural gluten-free bread produced with different amounts of water in the recipe. Five types of bread, made of corn flour (100%), rice flour (100%), corn and rice flour (50:50%), buckwheat, corn, and rice flour (30:35:35%), were investigated. It has been noticed that, by changing the amount of water addition to the dough, it is possible to significantly affect the quality of different types of natural gluten-free bread. Addition of wa

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22

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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23

Marcela, Sluková, Levková Julie, Michalcová Alena, Horáčková Šárka, and Skřivan Pavel. "Effect of the dough mixing process on the quality of wheat and buckwheat proteins." Czech Journal of Food Sciences 35, No. 6 (2017): 522–31. http://dx.doi.org/10.17221/220/2017-cjfs.

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The changes in the structure of cereal proteins during the mixing of flour into dough was described and evaluated. Wheat gliadins and glutenins (gluten proteins) have unique physical properties and play an important role in breadmaking. The effect of mixing time on the formation and the structure of the gluten network was determined using scanning electron microscopy (SEM). Buckwheat flour (gluten-free) was used to compare the development of structure during the mixing process.

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Menkinoska, Marija, Tatjana Pavlova, Zhivka Goranova, et al. "Gluten and gluten-free biscuits with functional components: Physicochemical, nutritional and antioxidant properties." Chemical Industry and Chemical Engineering Quarterly, no. 00 (2025): 21. https://doi.org/10.2298/ciceq241014021m.

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This study aims to determine the effect of different compounds on the nutritional, antioxidant, microstructural and color characteristics of biscuits classified as gluten and gluten-free. Namely, biscuits are enriched with dietary fibers, acacia fibers, spent coffee grounds and anthocyanins. The addition of these functional components to biscuit matrix affected the physical properties of the biscuits; namely, the spread factor value of all biscuits ranged from 2.98 to 7.88, the content of total polyphenols increased, the highest polyphenol content was obtained in the gluten-free biscuits with

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Utarova, Nazira, Mukhtarbek Kakimov, Bożena Gajdzik, et al. "Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan." Foods 13, no. 2 (2024): 271. http://dx.doi.org/10.3390/foods13020271.

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This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, ch

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Hussain, S., AA Mohamed, MS Alamri, et al. "Wheat–millet flour cookies: Physical, textural, sensory attributes and antioxidant potential." Food Science and Technology International 26, no. 4 (2019): 311–20. http://dx.doi.org/10.1177/1082013219894127.

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Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Past

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Mohammed, Abdulrahman A. B. A., Abdoulhdi A. Borhana Omran, Zaimah Hasan, R. A. Ilyas, and S. M. Sapuan. "Wheat Biocomposite Extraction, Structure, Properties and Characterization: A Review." Polymers 13, no. 21 (2021): 3624. http://dx.doi.org/10.3390/polym13213624.

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Biocomposite materials create a huge opportunity for a healthy and safe environment by replacing artificial plastic and materials with natural ingredients in a variety of applications. Furniture, construction materials, insulation, and packaging, as well as medical devices, can all benefit from biocomposite materials. Wheat is one of the world’s most widely cultivated crops. Due to its mechanical and physical properties, wheat starch, gluten, and fiber are vital in the biopolymer industry. Glycerol as a plasticizer considerably increased the elongation and water vapor permeability of wheat fil

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Saed, Badr, Mohammed El-Waseif, Hatem Ali, Tawfiq Alsulami, Zhaojun Ban, and Amr Farouk. "Improving the Nutritional Value and Physical Properties of Gluten-Free Mushroom Soup by Substituting Rice Flour with Quinoa Seed Flour." Processes 11, no. 12 (2023): 3287. http://dx.doi.org/10.3390/pr11123287.

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Gluten-free products were initially for people with gluten-related disorders but are now popular with regular consumers. Research is investigating the health benefits of other gluten-free pseudo cereals, like quinoa, with higher nutritional value. This study aimed to explore the impact of substituting 30% rice flour (RF) in gluten-free mushroom instant dry soup with quinoa seed flour (QSF) at different levels on its nutritional, physicochemical, sensory characteristics, and the antioxidant activity. The results showed that replacing RF with QSF led to a significant improvement in the nutrition

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Moradi, Arash, Soudabeh Moradi, and M. Reza Abdollahi. "Influence of feed ingredients with pellet-binding properties on physical pellet quality, growth performance, carcass characteristics and nutrient retention in broiler chickens." Animal Production Science 59, no. 1 (2019): 73. http://dx.doi.org/10.1071/an17109.

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The influence of inclusion of pellet binder on physical pellet quality, growth performance, carcass characteristics and total tract apparent retention of nutrients was examined. Broiler starter (Days 1–21, pellet diameter: 2.5 mm) and finisher (Days 22–42, pellet diameter: 4 mm) diets were formulated and then allocated to one of the seven treatments including control diet, and diets including sodium bentonite (10 and 20 g/kg), wheat gluten (10 and 20 g/kg) and wheat (100 and 200 g/kg). All ingredients used as a pellet binder significantly (P &lt; 0.05) increased the pellet-durability index

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Lemos, Andréa dos Reis, Vanessa Dias Capriles, Maria Elisabeth Machado Pinto e Silva, and José Alfredo Gomes Arêas. "Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread." Food Science and Technology 32, no. 3 (2012): 427–31. http://dx.doi.org/10.1590/s0101-20612012005000079.

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At the present celiac disease has no known cure, and its only treatment is a strict lifelong adherence to a gluten-free diet. Cheese bread is a traditional Brazilian product and a safe option for celiacs. However, like other gluten-free breads, it has inherent low levels of fibers and minerals. The objective of this study was to evaluate the effect of incorporation of whole amaranth flour on the physical properties and nutritional value of cheese bread. Amaranth flour was incorporated at 10, 15, and 20% proportions in different formulations. The increasing amaranth levels darkened the product,

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Mohd Zain, Norashikin, Maaruf Abd. Ghani, and Zalifah Mohd Kasim. "Effects of Water Addition Level on Physical Properties, Rheological Profile and Sensory Evaluation of Gluten-Free Bread: A Preliminary Approach." Sains Malaysiana 52, no. 2 (2023): 487–99. http://dx.doi.org/10.17576/jsm-2023-5202-13.

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The amount of water in gluten-free recipes is very important to the quality of the end product. The research aimed to develop an alternative formula for gluten-free bread using different water levels. This research was conducted to determine the physical properties, rheological profile and sensory evaluation of natural gluten-free bread produced by adding different water levels to the recipe without adding hydrocolloid. Five types of bread with different levels of water at (A) 80%; (B) 90%; (C) 100%; (D) and control dough: 105% (control 1); (E) 60% (wheat bread-control 2) of the flour basis we

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Wei-Chen, Pan, Liu Yu-Ming, and Shiau Sy-Yu. "Effect of okara and vital gluten on physico-chemical properties of noodle." Czech Journal of Food Sciences 36, No. 4 (2018): 301–6. http://dx.doi.org/10.17221/329/2017-cjfs.

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Okara, a by-product during processing of soymilk or tofu, is rich in dietary fiber, protein and phytochemicals. Therefore, it can be useful as a functional ingredient with health-promoting attributes. This study was to investigate the effects of addition of dried okara powder (DOP) and vital gluten (VG) on rheological, antioxidative and sensory properties of noodle. Results showed that high DOP amount (10–15%) significantly reduced optimum cooking time, extensibility, tensile strength and elasticity of noodle. Increasing DOP amount led to the increase in total phenolics and flavonoids, as well

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Zecevic, Veselinka, Desimir Knezevic, and Danica Micanovic. "Variability of technological quality components in winter wheat." Genetika 39, no. 3 (2007): 365–74. http://dx.doi.org/10.2298/gensr0703365z.

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Ten winter wheat cultivars created in Small Grains Research Centre of Kragujevac (KG-56, Srbijanka, Studenica, Takovcanka, KG-56S, KG?100, Toplica, Levcanka, Gruza, and Tara) were grown at experimental field during four years. Variability of bread-making quality properties (sedimentation value, gluten content and quality, and rheological flour and dough properties) was investigated. The sedimentation value was determined by Zeleny method, gluten content by standard method, and rheological flour and dough properties by Farinograph. Quality components depended significantly of genotype and envir

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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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Marchylo, B. A., J. E. Dexter, F. R. Clarke, J. M. Clarke, and K. R. Preston. "Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes." Canadian Journal of Plant Science 81, no. 4 (2001): 611–20. http://dx.doi.org/10.4141/p00-133.

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Fifty-four durum wheat (Triticum durum) genotypes entered into the 1995, 1996 and 1997 Co-operative Tests were evaluated for gluten strength characteristics using the sodium dodecyl sulphate (SDS) sedimentation test, the gluten index (GI) test, and physical dough tests including farinograph (high and low adsorption), mixograph, alveograph and extensigraph. Baking quality was evaluated for bread prepared by the Canadian short process (CSP), a short mechanical dough mixing process, and pasta quality was evaluated for spaghetti dried at both low (40°C) and high (70°C) temperatures. The effect of

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Nazarova, V. V., I. B. Bondarenko, and O. L. Zhdanova. "Rapid method for wheat flour aging." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 2 (2018): 195–99. http://dx.doi.org/10.20914/2310-1202-2018-2-195-199.

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Freshly milled wheat flour made from high quality grain gives a low quality bread, especially in the processing of the newly harvested grain. The flour acquires requisite technological properties only after a certain amount of time, which is called flour aging. The strength of wheat flour increases with aging as well as the bread volume, but it takes a lot of time. The main reason behind the increase in strength of the aged wheat flour is change in physical properties of the gluten. The goal of current research is to determine the relationship between stabilization time of wheat flour capacita

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Nagy, Robert, Chaima Neji, Judit Remenyik, and Péter Sipos. "EVALUATION OF FUNCTIONAL PROPERTIES OF PHYSICALLY TREATED SORGHUM FLOURS AND DEVELOPMENT OF GLUTEN-FREE SORGHUM BREAD." Journal of microbiology, biotechnology and food sciences 13, no. 3 (2023): e9959. http://dx.doi.org/10.55251/jmbfs.9959.

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Recently, sorghum production and utilisation experienced a considerable increase in the food industry due to its outstanding nutritional and functional properties as a gluten-free material. Depending on the genotype, it is a good source of antioxidants and contains a high amount of slowly digestible and resistant starch. This study evaluated the effect of physical (heat) treatment on the functional and rheological properties (water and oil absorption capacities etc.) of commercial sorghum flour. Gluten-free bread were also developed with the use of sorghum as base material and the addition of

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Gómez-Martínez, D., P. Partal, I. Martínez, and C. Gallegos. "Rheological behaviour and physical properties of controlled-release gluten-based bioplastics." Bioresource Technology 100, no. 5 (2009): 1828–32. http://dx.doi.org/10.1016/j.biortech.2008.10.016.

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Caporizzi, Rossella, Regine Schönlechner, Stefano D’amico, Carla Severini, and Antonio Derossi. "Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties." Foods 12, no. 3 (2023): 609. http://dx.doi.org/10.3390/foods12030609.

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Current gluten-free products often have nutritional inadequacies. Teff is generating a growing interest for its excellent nutritional value. In this study, the effects of teff enrichment of extruded gluten-free breakfast cereals based on rice flour and two process parameters—feed moisture and temperature—were investigated based on their physical, microstructural and nutritional properties. The independent variables were modulated and examined by a Box–Behnken design. The incorporation of teff flour affected the sensory properties of extruded cereals, particularly lightness and crispness, with

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Cannas, Michela, Costantino Fadda, Pietro Paolo Urgeghe, Antonio Piga, and Paola Conte. "Honey as a Sugar Substitute in Gluten-Free Bread Production." Foods 13, no. 18 (2024): 2973. http://dx.doi.org/10.3390/foods13182973.

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In recent years, there has been a significant focus on enhancing the overall quality of gluten-free breads by incorporating natural and healthy compounds to meet consumer expectations regarding texture, flavor, and nutritional value. Considering the high glycemic index associated with gluten-free products, the use of honey, renowned for its numerous health benefits, may serve as an optimal alternative to sucrose. This study investigates the impact of substituting sucrose, either partially (50%) or entirely (100%), with five Sardinian honeys (commercial multifloral honey, cardoon, eucalyptus, a

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Ferradji, Sabrina, Hayat Bourekoua, Fairouz Djeghim, Radia Ayad, Marta Krajewska, and Renata Różyło. "Development of a Novel Gluten-Free Cookie Premix Enriched with Natural Flours Using an Extreme Vertices Design: Physical, Sensory, Rheological, and Antioxidant Characteristics." Applied Sciences 14, no. 22 (2024): 10391. http://dx.doi.org/10.3390/app142210391.

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This work aimed to develop novel alternative gluten-free premixes for use in the production of cookies by optimizing the formulation of three different starches (corn, potato, and tapioca starch) in a rice/corn formula and then enriching the optimized formula with various natural flours (acorn, soy, chestnut, chickpea, millet, and quinoa). An extreme vertices mixture design was used to optimize the mixing sub-part consisting of 30% (w/w) of starches. The enriched gluten-free cookies were characterized by physical, rheological, antioxidant, color, and sensory properties. An optimum was obtained

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Miranda, Dayanne Vigo, Meliza Lindsay Rojas, Sandra Pagador, Leslie Lescano, Jesús Sanchez-Gonzalez, and Guillermo Linares. "Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties." International Journal of Food Science 2018 (October 29, 2018): 1–9. http://dx.doi.org/10.1155/2018/7120327.

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An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect of 5% (F1), 7% (F2), and 10% (F3) substitution of brown-rice flour for yellow cactus pear peel powder (Opuntia ficus-indica) on the snack physical, sensorial, and nutritional properties was evaluated. In addition, 20% of amaranth flour (Amaranthus caudatus) was used for all formulations. As the percentage of substitution increased, the a⁎ value increased, while the L⁎ decreased. The control snacks presented higher hardness, while the sna

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Espinoza-Herrera, Javier, Luz María Martínez, Sergio O. Serna-Saldívar, and Cristina Chuck-Hernández. "Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems." Foods 10, no. 1 (2021): 118. http://dx.doi.org/10.3390/foods10010118.

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The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types

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Espinoza-Herrera, Javier, Luz María Martínez, Sergio O. Serna-Saldívar, and Cristina Chuck-Hernández. "Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems." Foods 10, no. 1 (2021): 118. http://dx.doi.org/10.3390/foods10010118.

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The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types

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Rakhimbayeva, M. N., A. I. Iztayev, T. K. Kulazhanov, M. A. Yakiyayeva, E. B. Askarbekov, and M. D. Kenzhekhojayev. "RESEARCH OF PHYSICAL AND BIOCHEMICAL PROPERTIES OF PROMISING VARIETIES OF WINTER AND SPRING WHEAT IN KAZAKHSTAN." Mechanics and Technologies, no. 3 (September 30, 2024): 84–93. http://dx.doi.org/10.55956/dkfw7609.

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This article discusses seed varieties of winter and spring wheat, which make it possible to create a sufficient seed fund for several years of development of our country. These new varieties, which have high technological potential, are in demand in all regions due to the widespread use of their processed products. These include the flour milling, cereal, baking, pasta and confectionery industries of the processing industry in Kazakhstan. Effective use of winter and spring wheat varieties requires a comprehensive study of the physico-biochemical properties of promising wheat varieties, includi

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Tomić, Jelena, Dubravka Škrobot, Tamara Dapčević-Hadnađev, Nikola Maravić, Slađana Rakita, and Miroslav Hadnađev. "Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies." Gels 8, no. 12 (2022): 774. http://dx.doi.org/10.3390/gels8120774.

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Gluten-free cookies based on rice and chickpea flour with reduced-fat and increased protein content compared with conventional commercial gluten-free cookies were developed and used as a base for further vegetable fat replacement with chia seed hydrogel. Rheological properties of chia seed hydrogel revealed that 8% gels exhibited the optimal properties as a fat substitute. Designed cookie samples were characterized for their chemical composition, fatty acid profile, mineral content, physical, textural and color parameters, and sensory properties. All gluten-free cookies developed in this study

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Sutrisno, A., S. S. Yuwono, and I. Ikarini. "Effect of glucomannan and xanthan gum proportion on the physical and sensory characteristic of gluten-free bread." IOP Conference Series: Earth and Environmental Science 924, no. 1 (2021): 012028. http://dx.doi.org/10.1088/1755-1315/924/1/012028.

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Abstract The increasing consumption of white bread causes the demand for raw materials, especially wheat flour to be increased. Whereas the availability of wheat as wheat flour raw material still depends on import supply. Gluten-free bread processing, which is not depending on wheat flour, is necessary to suppress excessive wheat import. As alternatives, flour derived from cereals and tubers, such as rice, corn, potato, and cassava, can be used in bread processing. The absence of gluten from the bread composition results in pale, less fluffy bread and firm crumb, and therefore it is necessary

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Syarifuddin, Adiansyah, Nur Haliza, Nur Izzah, Mulyati Muhammad Tahir, and Andi Dirpan. "Physical, Mechanical, Barrier, and Optical Properties of Sodium Alginate/Gum Arabic/Gluten Edible Films Plasticized with Glycerol and Sorbitol." Foods 14, no. 7 (2025): 1219. https://doi.org/10.3390/foods14071219.

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Polysaccharides and proteins are the primary components of edible films used for food packaging. Adding plasticizers such as glycerol or sorbitol during manufacturing can help enhance the properties of films derived from biopolymer combinations. In this study, we aimed to produce sodium alginate/gum arabic/gluten edible films and evaluate the effects of various concentrations of glycerol and sorbitol used as plasticizers on the films’ physical, mechanical, barrier, and optical properties. Using solvent casting, an edible film based on sodium alginate/gum arabic/gluten was plasticized with eith

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Numfon, Rakkhumkaew. "Effects of different hydrocolloids on properties of gluten-free bread based on small broken rice berry flour." Food Science and Technology International 23, no. 4 (2017): 310–17. http://dx.doi.org/10.1177/1082013217690064.

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Gluten-free bread formulations based on small broken rice berry using various types of hydrocolloids (xanthan gum, guar gum, and locust bean gum) at different concentrations (0, 1, 1.5, and 2 g/100 g) were tested in this study. The effects of hydrocolloid addition on the pasting properties of flour were also investigated, including the quality parameters of the breads. The pasting properties of small broken rice berry flour incorporated with guar gum were most affected. Gluten-free bread containing hydrocolloid showed improved qualities in terms of loaf specific volume, texture, sensory values

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Pecyna, Anna, Agnieszka Buczaj, Renata Różyło, and Zbigniew Kobus. "Physical and Antioxidant Properties of Innovative Gluten-Free Bread with the Addition of Hemp Inflorescence." Applied Sciences 13, no. 8 (2023): 4889. http://dx.doi.org/10.3390/app13084889.

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Hemp inflorescences from byproducts have been proposed as an addition to gluten-free rice bread. The scope of the research was to bake a control loaf of bread as well as bread loaves containing 1%, 2%, 3%, 4%, and 5% dried and crushed hemp inflorescence (HI). The loaves of bread were evaluated in terms of their physical and sensory properties, polyphenol and flavonoid contents, and DPPH and FRAP antioxidant activities. The study’s findings revealed that the addition of HI influenced changes in the physical properties of the bread loaves, such as increased specific volume, decreased bread hardn

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