Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?MORONIC, Alice V; DAL BELLO, Fabio; ARENDT, Elke K et al.Food microbiology. 2009, Vol 26, Num 7, pp 676-684, issn 0740-0020, 9 p.Conference Paper

Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice branPHIMOLSIRIPOL, Yuthana; MUKPRASIRT, Amornrat; SCHOENLECHNER, Regine et al.Journal of cereal science (Print). 2012, Vol 56, Num 2, pp 389-395, issn 0733-5210, 7 p.Article

Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flourTORBICA, Aleksandra; HADNADEV, Miroslav; DAPCEVIC, Tamara et al.Food hydrocolloids. 2010, Vol 24, Num 6-7, pp 626-632, issn 0268-005X, 7 p.Article

Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessorsPAGLIARINI, E; LAUREATI, M; LAVELLI, V et al.European food research & technology (Print). 2010, Vol 231, Num 1, pp 37-46, issn 1438-2377, 10 p.Article

Removal of surface lipids improves the functionality of commercial zein in viscoelastic zein-starch dough for gluten-free breadmakingSCHOBER, Tilman J; MOREAU, Robert A; BEAN, Scott R et al.Journal of cereal science (Print). 2010, Vol 52, Num 3, pp 417-425, issn 0733-5210, 9 p.Article

Sensory characteristics and iron dialyzability of gluten-free bread fortified with ironKISKINI, Alexandra; ARGIRI, Konstantina; KALOGEROPOULOS, Michael et al.Food chemistry. 2007, Vol 102, Num 1, pp 309-316, issn 0308-8146, 8 p.Article

Effect of water content and flour particle size on gluten-free bread quality and digestibilityDE LA HERA, Esther; ROSELL, Cristina M; GOMEZ, Manuel et al.Food chemistry. 2014, Vol 151, pp 526-531, issn 0308-8146, 6 p.Article

Impact of sourdough on buckwheat flour, batter and bread: Biochemical, rheological and textural insightsMORONI, Alice V; BELLO, Fabio Dal; ZANNINI, Emanuele et al.Journal of cereal science (Print). 2011, Vol 54, Num 2, pp 195-202, issn 0733-5210, 8 p.Article

The impact of resistant starch on characteristics of gluten-free dough and breadKORUS, Jaroslaw; WITCZAK, Mariusz; ZIOBRO, Rafal et al.Food hydrocolloids. 2009, Vol 23, Num 3, pp 988-995, issn 0268-005X, 8 p.Article

Prebiotic gluten-free bread: Sensory profiling and drivers of likingMORAIS, E. C; CRUZ, A. G; FARIA, J. A. F et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 55, Num 1, pp 248-254, issn 0023-6438, 7 p.Article

Incorporation of several additives into gluten free breads: Effect on dough properties and bread qualitySCIARINI, L. S; RIBOTTA, P. D; LEON, A. E et al.Journal of food engineering. 2012, Vol 111, Num 4, pp 590-597, issn 0260-8774, 8 p.Article

The effects of maltodextrins on gluten-free dough and quality of breadWITCZAK, Mariusz; KORUS, Jarosław; ZIOBRO, Rafał et al.Journal of food engineering. 2010, Vol 96, Num 2, pp 258-265, issn 0260-8774, 8 p.Article

Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread qualityMEZAIZE, S; CHEVALLIER, S; LE-BAIL, A et al.Food research international. 2010, Vol 43, Num 8, pp 2186-2192, issn 0963-9969, 7 p.Article

Water redistribution and structural changes of starch during storage of a gluten-free breadOSELLA, Carlos A; SANCHEZ, Hugo D; CARRARA, Carlos R et al.Stärke. 2005, Vol 57, Num 5, pp 208-216, issn 0038-9056, 9 p.Article

The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixturesMARIOTTI, Manuela; PAGANI, M. Ambrogina; LUCISANO, Mara et al.Food hydrocolloids. 2013, Vol 30, Num 1, pp 393-400, issn 0268-005X, 8 p.Article

Levansucrase and sucrose phoshorylase contribute to raffinose, stachyose, and verbascose metabolism by lactobacilliTEIXEIRA, Januana S; MCNEILL, Victoria; GÄNZLE, Michael G et al.Food microbiology. 2012, Vol 31, Num 2, pp 278-284, issn 0740-0020, 7 p.Article

Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat floursSAKAC, Marijana; TORBICA, Aleksandra; SEDEJ, Ivana et al.Food research international. 2011, Vol 44, Num 9, pp 2806-2813, issn 0963-9969, 8 p.Article

Preparation of gluten-free bread using a meso-structured whey protein particle systemVAN RIEMSDIJK, Lieke E; VAN DER GOOT, Atze J; HAMER, Rob J et al.Journal of cereal science (Print). 2011, Vol 53, Num 3, pp 355-361, issn 0733-5210, 7 p.Article

Staling of fresh and frozen gluten-free breadRONDA, Felicidad; ROOS, Yrjö H.Journal of cereal science (Print). 2011, Vol 53, Num 3, pp 340-346, issn 0733-5210, 7 p.Article

Influence of unicellular protein on gluten-free bread characteristicsMINARRO, B; NORMAHOMED, I; GUAMIS, B et al.European food research & technology (Print). 2010, Vol 231, Num 2, pp 171-179, issn 1438-2377, 9 p.Article

Production of acidic extruded rice flour and its influence on the qualities of gluten-free breadPEDROSA SILVA CLERICI, Maria Teresa; AIROLDI, Claudio; ATTIA EL-DASH, Ahmed et al.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 2, pp 618-623, issn 0023-6438, 6 p.Article

Improved viscoelastic zein-starch doughs for leavened gluten-free breads : Their rheology and microstructureSCHOBER, Tilman J; BEAN, Scott R; BOYLE, Daniel L et al.Journal of cereal science (Print). 2008, Vol 48, Num 3, pp 755-767, issn 0733-5210, 13 p.Article

Influence of prebiotic additions on the quality of gluten-free bread and on the content of inulin and fructooligosaccharidesKORUS, J; GRZELAK, K; ACHREMOWICZ, K et al.Food science and technology international. 2006, Vol 12, Num 6, pp 489-495, issn 1082-0132, 7 p.Article

Use of response surface methodology to optimize gluten-free bread fortified with soy flour and dry milkSANCHEZ, H. D; OSELLA, C. A; DE LA TORRE, M. A et al.Food science and technology international. 2004, Vol 10, Num 1, pp 5-9, issn 1082-0132, 5 p.Article

Gluten-free bread: multiple time―intensity analysis, physical characterisation and acceptance testDE MORAIS, Elisa Carvalho; CRUZ, Adriano Gomez; BOLINI, Helena Maria Andre et al.International journal of food science & technology. 2013, Vol 48, Num 10, pp 2176-2184, issn 0950-5423, 9 p.Article