Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very
important in baking technology. The number of people suffering from gluten intolerance is …

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 main wheat component responsible for bread and cake quality is gluten. Celiac disease
is an autoimmune digestive disease that is caused by the digestion of gluten, and the only …

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 …

A new gluten-free bread formulations composed of quinoa, buckwheat, rice flour and potato
starch were developed in the present study. Rheological characteristics of the bread batter …

This paper studied the rheological, microstructural and 3D printing characteristics of mashed
potatoes (MP) with gums of xanthan (XG), guar (GG), k-carrageenan (KG) and k …

An increasing demand of gluten-free (GF) products is caused by a growing number of
diagnosed coeliacs and a consumption trend to eliminate allergenic proteins from diet …

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 …

Food 3D printing has received attention as a novel field in recent years, bringing new ideas
and opportunities for the development and transformation of food processing technology …

Hydrocolloids are important ingredients controlling the quality characteristics of the final
bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking …