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Maria Barbara Rózanska, Patrycja Kokolus, Jakub Królak, Patrycja Jankowska, Agata Osos, Magda Romanowska, Lukasz Szala, Przemyslaw Lukasz Kowalczewski, Jacek Lewandowicz, Lukasz Masewicz, Hanna Maria Baranowska and Sylwia Mildner-Szkudlarz
The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water absorpt...
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Ionica Cotovanu and Silvia Mironeasa
Particle size offers valuable information about the quality of amaranth flour, depending on milling fractions, and can be used to potentially predict the quality characteristics of new baked goods developed in the future.
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Fairouz Djeghim, Hayat Bourekoua, Renata Rózylo, Agata Bienczak, Wojciech Tanas and Mohammed Nesreddine Zidoune
The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products ...
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Alessio Cappelli, Noemi Oliva and Enrico Cini
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 demonstrates that manufacturing remains a significant technological pr...
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Carla Graça, Anabela Raymundo and Isabel Sousa
Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giv...
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