Background There is a growing demand for gluten-free bakery products from groups with
celiac disease, gluten sensitivity, and/or health consciousness. Besides bread products …

Soft materials often exhibit a distinctive power-law viscoelastic response arising from broad
distribution of time-scales present in their complex internal structure. A promising tool to …

Consumers, food manufacturers and health professionals are uniquely influenced by the
growing popularity of the gluten-free diet. Consumer expectations have urged the food …

High-quality, gluten-free doughs and bakery products are clearly more difficult to produce
than wheat flour-based products. The poor quality of the breads that are currently available …

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 …

Hydrocolloids are among the most commonly used ingredients in the food industry. They
function as thickeners, gelling agents, emulsifiers, stabilizers, fat replacers, clarifying agents …

Celiac disease is a genetically-determined chronic inflammatory intestinal disease induced
by gluten in wheat, barley, rye etc. Celiac disease affects approximately one percent of …

Starch is one of the most abundant polysaccharides mainly obtained from cereals and
tubers. It has been used since ages in food applications as thickening, binding, sweetening …

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 …

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