[go: up one dir, main page]

De La Hera et al., 2014 - Google Patents

Effect of water content and flour particle size on gluten-free bread quality and digestibility

De La Hera et al., 2014

View PDF
Document ID
8131376833921889865
Author
De La Hera E
Rosell C
Gomez M
Publication year
Publication venue
Food chemistry

External Links

Snippet

The impact of dough hydration level and particle size distribution of the rice flour on the gluten free bread quality and in vitro starch hydrolysis was studied. Rice flour was fractionated in fine and coarse parts and mixed with different amounts of water (70%, 90 …
Continue reading at digital.csic.es (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing dough or for baking
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Treating dough with micro-organisms or enzymes
    • A21D8/042—Treating dough with micro-organisms or enzymes with enzymes

Similar Documents

Publication Publication Date Title
De La Hera et al. Effect of water content and flour particle size on gluten-free bread quality and digestibility
Gularte et al. Effect of different fibers on batter and gluten-free layer cake properties
Sarabhai et al. Role of enzymes for improvement in gluten-free foxtail millet bread: It’s effect on quality, textural, rheological and pasting properties
Ng et al. Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit
Martínez et al. Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust
Fardet et al. Parameters controlling the glycaemic response to breads
Avramenko et al. The chemistry of bread making: The role of salt to ensure optimal functionality of its constituents
Pongjaruvat et al. Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads
Gularte et al. Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes
Lu et al. Effect of roasted pea flour/starch and encapsulated pea starch incorporation on the in vitro starch digestibility of pea breads
Giuberti et al. Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics
Kurek et al. The application of dietary fiber in bread products.
Sabanis et al. Effect of dietary fibre enrichment on selected properties of gluten-free bread
Tharise et al. Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour.
De La Hera et al. Particle size distribution of rice flour affecting the starch enzymatic hydrolysis and hydration properties
Ktenioudaki et al. Brewer’s spent grain as a functional ingredient for breadsticks
Horstmann et al. A comparative study of gluten-free sprouts in the gluten-free bread-making process
Sahagun et al. Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration
Sullivan et al. Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour
Moza et al. Mixolab, retrogradation and digestibility behavior of chapatti made from hulless barley flours
Goebel et al. Microstructure of indica and japonica rice influences their starch digestibility: A study using a human digestion simulator
Moradi et al. Semi‐volume gluten‐free bread: effect of guar gum, sodium caseinate and transglutaminase enzyme on the quality parameters
Sharma et al. Characterization of thermo-mechanical behavior of dough and starch digestibility profile of minor millet flat breads
Zabidi et al. In vitro starch hydrolysis and estimated glycaemic index of bread substituted with different percentage of chempedak (Artocarpus integer) seed flour
Giri et al. Effect of addition of enzymatically modified guar gum on glycemic index of selected Indian traditional foods (idli, chapatti)