Development and characterization of gluten‐free potato bread

2021 ◽  
Author(s):  
Zhan‐Hui Lu ◽  
Elizabeth Donner ◽  
Qiang Liu
Keyword(s):  
Gluten Free ◽  
Potato Bread

Characterization of gluten-free bulk dough for laminated products

2021 ◽  
Author(s):  
Ana E. de la Horra ◽  
Manuel I. Velasco ◽  
Gabriela N. Barrera ◽  
M. Eugenia Steffolani ◽  
Rodolfo H. Acosta ◽  
...  
Keyword(s):  
Gluten Free

scholarly journals Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 139
Author(s):  
Natalia Aparicio-García ◽  
Cristina Martínez-Villaluenga ◽  
Juana Frias ◽  
Elena Peñas
Keyword(s):  
Starter Culture ◽  
Microbial Quality ◽  
Pathogenic Microorganisms ◽  
Gluten Free ◽  
Good Source ◽  
Fermented Beverage ◽  
Oat Flour ◽  
Hedonic Scale ◽  
Acetic Acids

This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-free beverage by fermentation with a probiotic (Lactobacillus plantarum WCFS1) starter culture. Physicochemical, microbiological, nutritional and sensory properties of sprouted oat fermented beverage (SOFB) were characterized. After fermentation for 4 h, SOFB exhibited an acidity of 0.42 g lactic acid/100 mL, contents of lactic and acetic acids of 1.6 and 0.09 g/L, respectively, and high viable counts of probiotic starter culture (8.9 Log CFU/mL). Furthermore, SOFB was a good source of protein (1.7 g/100 mL), β-glucan (79 mg/100 mL), thiamine (676 μg/100 mL), riboflavin (28.1 μg/100 mL) and phenolic compounds (61.4 mg GAE/100 mL), and had a high antioxidant potential (164.3 mg TE/100 mL). Spoilage and pathogenic microorganisms were not detected in SOFB. The sensory attributes evaluated received scores higher than 6 in a 9-point hedonic scale, indicating that SOFB was well accepted by panelists. Storage of SOFB at 4 °C for 20 days maintained L. plantarum viability and a good microbial quality and did not substantially affect β-glucan content. SOFB fulfils current consumer demands regarding natural and wholesome plant-based foods.

Biochemical and technological characterization of two C 4 gluten‐free cereals: Sorghum bicolor and Eragrostis tef

2019 ◽  
Vol 97 (1) ◽  
pp. 65-73 ◽  
Author(s):  
Elena Galassi ◽  
Federica Taddei ◽  
Roberto Ciccoritti ◽  
Francesca Nocente ◽  
Laura Gazza
Keyword(s):  
Sorghum Bicolor ◽  
Eragrostis Tef ◽  
Gluten Free

scholarly journals Characterizing the Distribution of Ppm Gluten in Gluten Free Oatmeal Servings Contaminated with a Wheat Kernel

2017 ◽  
Vol 6 (5) ◽  
pp. 92 ◽  
Author(s):  
Ronald D. Fritz ◽  
Yumin Chen
Keyword(s):  
Statistical Simulation ◽  
Maximum Amount ◽  
Gluten Free ◽  
Wheat Kernel ◽  
Wide Range ◽  
Labeling Requirements

Oats are often contaminated with rogue kernels of gluten-containing grains like wheat, barley and rye. When producing gluten free oatmeal, possessing an understanding of the consequences of this possibility is prudent, as labeling requirements specify a maximum amount of gluten in terms of ‘parts per million’ (ppm) gluten. Variation in contaminant kernels, along with variation due to measurement itself though, can result in a wide range of possible ppm gluten outcomes in contaminated servings. This research pursues characterization of this variability, highlighting contributors to it, doing so by quantifying distributional outcomes of ppm gluten in wheat kernel contaminated servings. This is done via statistical simulation of wheat kernel contaminated servings, done for a collection of wheat types and incorporating various measurement influences. Results indicate substantial variability in ppm gluten per serving for a given wheat type, as well as between them, with this being compounded by the measurement task itself.

Quality characterization of gluten free noodles enriched with chickpea protein isolate

2020 ◽  
Vol 36 ◽  
pp. 100626 ◽  
Author(s):  
Sajad Ahmad Sofi ◽  
Jagmohan Singh ◽  
Navnidhi Chhikara ◽  
Anil Panghal ◽  
Yogesh Gat
Keyword(s):  
Protein Isolate ◽  
Gluten Free

Manufacture and characterization of gluten-free spaghetti enriched with vegetable flour

2013 ◽  
Vol 57 (3) ◽  
pp. 333-342 ◽  
Author(s):  
L. Padalino ◽  
M. Mastromatteo ◽  
L. Lecce ◽  
F. Cozzolino ◽  
M.A. Del Nobile
Keyword(s):  
Gluten Free

Biochemical and Immunochemical Characterization of Different Varieties of Amaranth (Amaranthus L. ssp.) as a Safe Ingredient for Gluten-free Products

2011 ◽  
Vol 59 (24) ◽  
pp. 12969-12974 ◽  
Author(s):  
Cinzia Ballabio ◽  
Francesca Uberti ◽  
Chiara Di Lorenzo ◽  
Andrea Brandolini ◽  
Elena Penas ◽  
...  
Keyword(s):  
Gluten Free ◽  
Free Products ◽  
Immunochemical Characterization
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