Nothing Special   »   [go: up one dir, main page]

Wolter et al., 2013 - Google Patents

Literature review-Functional replacements for gluten

Wolter et al., 2013

View PDF
Document ID
5779349471093160520
Author
Wolter A
Zannini E
Arendt E
Publication year
Publication venue
School of Food and Nutritional Sciences

External Links

Snippet

Gluten is the structure forming, main storage protein in wheat consisting of gliadin and glutenin. The ingestion of the proline-rich gliadin and related proteins of rye (secaline) and barley (hordein) in genetically susceptible individuals triggers an immune-mediated …
Continue reading at core.ac.uk (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing dough or for baking
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs

Similar Documents

Publication Publication Date Title
Zannini et al. Functional replacements for gluten
Conte et al. Technological and nutritional challenges, and novelty in gluten-free breadmaking: A review
Naqash et al. Gluten-free baking: Combating the challenges-A review
Foschia et al. Nutritional therapy–Facing the gap between coeliac disease and gluten-free food
Witczak et al. Starch and starch derivatives in gluten-free systems–A review
Wang et al. Recent developments in gluten-free bread baking approaches: A review
Arendt et al. Gluten-free breads
Deora et al. Alternative approaches towards gluten-free dough development: Recent trends
Arendt et al. Impact of sourdough on the texture of bread
Capriles et al. Novel approaches in gluten‐free breadmaking: interface between food science, nutrition, and health
Taylor et al. Novel food and non-food uses for sorghum and millets
Gebremariam et al. Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review
Schober Manufacture of gluten‐free specialty breads and confectionery products
Shin et al. Effects of protein and transglutaminase on the preparation of gluten-free rice bread
JP6484445B2 (en) Gluten-free cooking products
AU2011260382B2 (en) Rye flour imitation
Arendt et al. Functional cereal products for those with gluten intolerance
Mollakhalili Meybodi et al. Gluten-Free Bread Quality: A Review of the Improving Factors.
Collar Gluten-free dough-based foods and technologies
Gómez et al. Gluten-free bakery products and pasta
Abdel‐Aal Functionality of starches and hydrocolloids in gluten‐free foods
CA2378907A1 (en) Cereal grains with high total dietary fiber and/or resistant starch content and their preparation thereof
Sharanagat et al. Approaches for development of functional and low gluten bread from sorghum: A review
Arendt et al. Gluten-free cereal-based products
Panghal et al. Cereal proteins and their role in food industry