Current facts about Gluten-Free Doughs and Breads

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F25%3A43925915" target="_blank" >RIV/62156489:43210/25:43925915 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1201/9781003402800-2" target="_blank" >https://doi.org/10.1201/9781003402800-2</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1201/9781003402800-2" target="_blank" >10.1201/9781003402800-2</a>

Result language
angličtina
Original language name
Current facts about Gluten-Free Doughs and Breads
Original language description
Bread is a basic food usually prepared from wheat flour. Wheat proteins have unique characteristics which allow dough to accumulate leavening gas released by yeast, resulting in a loaf with large volume and soft crumb. One fraction of wheat proteins may be an issue for some consumers. They are restricted to gluten-free (GF) food. The proteins present in GF flours are not able to accumulate an appropriate amount of leavening gas. Moreover, the nutritional quality of GF bread is lower than that of wheat-containing products. This chapter is focused on the characteristics of dough, sourdough, and bread prepared from GF flours of different botanical origins and their blends. The effect of the added nutritionally valuable and functional ingredients is also mentioned.
Czech name
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Czech description
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Type
C - Chapter in a specialist book
CEP classification
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OECD FORD branch
20902 - Bioprocessing technologies (industrial processes relying on biological agents to drive the process) biocatalysis, fermentation

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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