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44.147  Articles
1 of 4.416 pages  |  10  records  |  more records»
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 ... see more

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 ... see more

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 ... see more

The formation of a structure of certain dietary bakery products and flour confectionery products made without wheat flour is difficult due to the absence of gluten. There is a constant search for effective structure-forming agents to replace gluten protei... see more

For many seeds, cold press technology generates higher quantities of cakes than seed oils, which are concentrated in proteins. Valorization of the cakes could offer a viable strategy to manufacture protein fortified foods with comparable characteristics a... see more

The yeast-free sourdough, intended for the production of baked goods, has been studied. According to the results of microbiological studies, the pathogens of bread diseases in such types of flour were identified: wheat, polb (spelt), oatmeal and rye. Expe... see more

The content of vitamins and microelements in vegetable powders, flour of legumes and in bread made with their use was investigated. The degree of staling of gluten-free bread was determined and, on the basis of the obtained regularities, the timing of the... see more

The main aim of the study was to improve the textural properties of dough and the physicochemical properties of gluten-free breads derived from mixtures. The mixtures contained hydroxypropyl cellulose, soy protein isolate, inulin, and maltodextrin. During... see more

Background: Celiac disease is a chronic autoimmune disease triggered by gluten exposure in genetically predisposed individuals. A life-long intake of a gluten-free (GF) diet is required for its management. Wheat, rye and barley are eliminated in a GF diet... see more

1 of 4.416 pages  |  10  records  |  more records»