Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours

Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours

Gluten-free products present huge advantages for individuals with gluten intolerance or celiac disease. The most influential strategy to develop a product comparable to wheat-containing gluten products is to promote its nutritional and sensorial attributes. Recently, rice flour and teosinte flour we...

Full description

Bibliographic Details
Main Authors:	Ricardo S. Aleman, Jhunior Abrahan Marcia Fuentes, Ajitesh Yadav, Shirin Kazemzadeh, Franklin Delcarca, Mallerly Sarmientos, Mehrdad Hasani-Azhdari, Ismael Montero-Fernández
Format:	Article
Language:	English
Published:	MDPI AG 2023-12-01
Series:	Dietetics
Subjects:	teosinte rice gluten free bread mixture design fiber
Online Access:	https://www.mdpi.com/2674-0311/2/4/26

Similar Items

Development of Gluten-Free Bread Using Teosinte (<i>Dioon mejiae</i>) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour
by: Franklin Delarca Ruiz, et al.
Published: (2023-05-01)

Effects of Teosinte Flour (<i>Dioon mejiae</i>) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (<i>Vigna radiata</i>) Flour
by: Carlos José Rivera, et al.
Published: (2024-03-01)

Determination and Comparison of Fat and Fibre Contents in Gluten-Free and Gluten-Containing Flours and Breads: Nutritional Implications
by: María Purificación González, et al.
Published: (2025-03-01)

Utilization of maize and chickpea flour for gluten-free bread making
by: M. Rostamian, et al.
Published: (2012-06-01)

Influence of the Addition of Buckwheat Flour on Gluten Free Bread Quality and Antioxidant Capacity
by: M. Wronkowska, et al.
Published: (2009-06-01)

Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread
by: Fahrunnisa Adzqia, et al.
Published: (2023-11-01)

Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread
by: Crossby Osei Tutu, et al.
Published: (2024-01-01)

Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
by: Urszula Krupa-Kozak, et al.
Published: (2011-04-01)

<i>Amorphophallus konjac</i>: A Novel Alternative Flour on Gluten-Free Bread
by: Fernanda Laignier, et al.
Published: (2021-05-01)

Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread
by: Rita Beltrão Martins, et al.
Published: (2020-08-01)

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics
by: Wendy Franco, et al.
Published: (2021-07-01)

A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator
by: Jordanna S. Monteiro, et al.
Published: (2021-03-01)

Cadmium and lead content in gluten and gluten-free bread available on the Polish market – potential health risk to consumers
by: Magdalena Gacal, et al.
Published: (2023-12-01)

The Influence of Chestnut Flour on the Quality of Gluten-Free Bread
by: Katarzyna Marciniak-Lukasiak, et al.
Published: (2022-08-01)

Bread consumption habits in the gluten free diet
by: Tünde Csapóné Riskó, et al.
Published: (2017-12-01)

Study on the physical and antioxidant properties of gluten-free bread with brown algae
by: Renata Różyło, et al.
Published: (2017-04-01)

Sorghum Flour Application in Bread: Technological Challenges and Opportunities
by: Pervin Ari Akin, et al.
Published: (2022-08-01)

Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread
by: Keiko Fujii, et al.
Published: (2023-07-01)

Improving the technology of gluten-free bread from composite flour mixtures
by: A. I. Soloveva, et al.
Published: (2024-07-01)

THE EFFECT OF HEMP PRЕSS CAKE FLOUR ON FATTY ACIDS COMPOSITION AND MICROBIOLOGICAL QUALITY OF GLUTEN FREE BREAD
by: GJORE NAKOV, et al.
Published: (2024-09-01)

Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from <em>Colocasia esculenta</em> Flour
by: Jehannara Calle, et al.
Published: (2020-08-01)

Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter
by: Xiang-Li Ding, et al.
Published: (2021-11-01)

Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread
by: Ana Cristina Ballesteros López, et al.
Published: (2004-03-01)

High Protein Substitutes for Gluten in Gluten-Free Bread
by: Adriana Skendi, et al.
Published: (2021-08-01)

“Quality assessment of gluten-free sorghum bread prepared with sourdough and the addition of sweet lupin flour”
by: Lemlem Birhane Gebremedihin, et al.
Published: (2024-12-01)

Effect of Hydrothermal/dry Heating and Particle Sizes of Rice Flour on Quality of Gluten-free Bread
by: Ali Hashemi Shektai, et al.
Published: (2024-05-01)

Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread
by: Gokcen Kahraman, et al.
Published: (2022-01-01)

Evaluation of a Low-Glucose Gluten-Free Bread Made from Hydrolyzed Cassava Starch and Lupine Flour
by: Pedro Maldonado-Alvarado, et al.
Published: (2023-09-01)

Effects of soy flour on the quality attributes of gluten free bread produced from breadfruit flour
by: Stephen O. Arinola, et al.
Published: (2022-01-01)

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties
by: Fairouz Djeghim, et al.
Published: (2021-05-01)

The Influence of Gluten-Free Flour on Bakery Dough Quality
by: Anastasia A. Merker, et al.
Published: (2022-06-01)

<i>Amorphophallus konjac</i>: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread
by: Fernanda Laignier, et al.
Published: (2022-05-01)

Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract
by: Cheng Li, et al.
Published: (2024-05-01)

Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand
by: Marco Montemurro, et al.
Published: (2021-02-01)

The Improvement of Sensory Quality and Texture Properties of Gluten Free Bread Fortified with Ca
by: U. Krupa-Kozak, et al.
Published: (2009-06-01)

Assessing the Performance of Different Grains in Gluten-Free Bread Applications
by: Iuliana Banu, et al.
Published: (2020-12-01)

Exploring the Technology of Gluten-Free Bread
by: A. B. Nurtaeva, et al.
Published: (2022-12-01)

Influence of Adding Chinese Yam (<i>Dioscorea opposita</i> Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread
by: Qing-Ming Li, et al.
Published: (2020-02-01)

Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment
by: Carla Graça, et al.
Published: (2020-09-01)

THE USE OF SUNFLOWER LECITHIN IN THE TECHNOLOGY ON GLUTEN-FREE BREAD WITH ENZYMATIC MODIFICATION OF FLOUR STARCH
by: Iryna MEDVID, et al.
Published: (2018-12-01)