Recent advances in the formulation of gluten-free cereal-based products

By E. Gallagher, T. Gormley, E. Arendt. 2004

749 citations recorded by the source corpus.

Subfields: Gastroenterology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/ffe50ad7a73ec7745f63c0f949c34dd2cf2e1e90

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In Gastroenterology

E. Arendt

In Nutrition and Dietetics

Citations in the corpus

Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics (2013, background): “…M. E. Matos Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Central de Venezuela, Caracas, Venezuela mainly rice or maize flours combined with potato, maize, or wheat starches (Gujral and Rosell 2004; Gallagher et al. 2004; Demirkesen et al. 2010; Matos and Rosell 2011).”
Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality (2010, background): “This technological obstacle has been overcome by using complex bread recipes with different starches and cereal flours like corn starch, brown rice, soy and buckwheat flour (Gallagher et al. 2004; Moore et al. 2006), or a composite blend of rice flour with corn and cassava starches obtaining gluten-”
Novel food and non-food uses for sorghum and millets. (2006, background): “Starch breads have the obvious disadvantage of lacking dietary fibre, protein and micronutrients (reviewed by Gallagher et al., 2004).”
Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations (2009, background): “Gluten is an essential structure-building protein that provides viscoelasticity to the dough, good gas-holding ability and good crumb structure of the resulting baked product [5].”
Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies (2012, background): “…cohesive and viscoelastic dough capable of retaining carbon dioxide during fermentation and contribute to the appearance and crumb structure of bread (Gallagher et al. 2003; Gallagher et al. 2004); consequently, additives must be included to improve gluten-free bread volume (Di Cagno et al. 2004).”