The gluten protein of wheat triggers an immunological reaction in some gluten-sensitive
people with HLA-DQ2/8 genotypes, which leads to Celiac disease (CD) with symptomatic …

The market for gluten‐free products is steadily growing and gluten‐free bread (GFB) keeps
on being one of the most challenging products to develop. Although numerous research …

The evidence that celiac disease is one of the commonest food intolerances in the world is
driving an increasing demand for gluten‐free foods. However, gluten is a structure‐building …

To investigate the influence of particle size on the quality of rice flour and rice bread, the rice
flour with similarly low damaged starch content (4 g/100g) with different particle sizes (> 200 …

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 …

The gluten-free food market is growing with the increases in the number of people who
adhere to gluten-free diet. The noteworthy increase in the number of people following a …

A growing demand for gluten-free products is caused by an increasing number of diagnosed
celiacs, but also by a trend to eliminate any potentially allergenic proteins in a diet. The …

Research efforts on gluten-free bread making have rapidly increased during the last decade.
A lot of different approaches are being used to improve the quality of these products. The …

The three main ingredients of cookies are wheat flour, fat and sugar. In gluten-free cookies
the wheat flour must be replaced by other ingredients. The objective of the present study …

Mechanistic relations between the evolution of the starch/flour structure, dough rheology and
bread quality were investigated using the most common flours and starches in gluten-free …