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001-es BibID:	BIBFORM123565
Első szerző:	Khalfalla Maha Abdalla Rakaz (PhD hallgató / nutrition science)
Cím:	Advances in Making of Bread from Gluten Free Sources and Impact on Human Health / Maha Khalfalla, Zoltán Győri
Dátum:	2022
Megjegyzések:	Gluten sensitivity disease is a common food intolerance worldwide, driving the demand for gluten-free products. On the other hand, it is responsible for the elastic texture of the dough and helps form the structure of fermented baked foods. Therefore, as a result, producing gluten-free bread (GFB) with high quality is a technical challenge. This review aims at modern baking with gluten-free ingredients that improve structure, texture, acceptability, and taste. Emerging research topics attract worldwide interest in developing different types of GFBs, including regional varieties. Various procedures have been used to comprehend and enhance GFB diets, including reproducing different flour and starch sources, nutrients, additives, technologies, or combinations of these raw materials. Some researchers have attempted to evaluate or enhance the technical or nutritional benefits of GFB, while most have several goals. Several studies have used food science tools to improve the technical, sensory, and nutritional quality of GFB. Some GFBs act as carriers for nutrients and bioactive compounds. Furthermore, extensive research at the intersection of food science, nutrition, and health is required to enable the production of GFB with favourable technical and nutritional properties and to make this more widely available to patients with celiac disease to sustain their following of a gluten-free daily diet that promotes social inclusion and improves their food awareness.
Tárgyszavak:	Agrártudományok Élelmiszertudományok előadáskivonat könyvrészlet nutritional properties celiac disease bread baking gluten-free
Megjelenés:	Leveraging on Research and Innovation for Sustainable Development. Conference Proceedings of the 2nd Postgraduate Students Conference (virtual) / eds. Emmy Kerich, Samuel Lutta, Boniface Alkamoi. - p. 42.
További szerzők:	Győri Zoltán (1948-) (vegyész)
Pályázati támogatás:	SH Egyéb
Internet cím:	Szerző által megadott URL Intézményi repozitóriumban (DEA) tárolt változat
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