Current Facts about Gluten-Free Doughs and Breads

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F24%3A63579298" target="_blank" >RIV/70883521:28110/24:63579298 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1201/9781003402800-2" target="_blank" >http://dx.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>

Jazyk výsledku

angličtina

Název v původním jazyce

Current Facts about Gluten-Free Doughs and Breads

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Current Facts about Gluten-Free Doughs and Breads

Popis výsledku anglicky

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.

Druh

C - Kapitola v odborné knize

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Food Intolerances

ISBN

978-1-00-340280-0

Počet stran výsledku

28

Strana od-do

27-47

Počet stran knihy

226

Název nakladatele

CRC Press-Taylor &amp; Francis Group

Místo vydání

Londýn

Kód UT WoS kapitoly

—