Concepedia

Development of gluten-free bread using guar gum and transglutaminase

Mehrdad Mohammadi, Mohammad Hossein Azizi, Tirang R. Neyestani, Hedayat Hosseini, Amir Mohammad Mortazavian

Journal of Industrial and Engineering Chemistry · 2014 · 77 citations · 22 references

Concepts

AgricultureBiochemistryFood ScienceCereal ScienceFood EngineeringFood ProcessingCarbohydrate AbsorptionCarbohydrates In FoodsCereal CropsCereal EnzymologyCereal Product DevelopmentGlycosidic Bond HydrolysisBreadmaking EnzymesBreadmaking EnzymologyFood Gelation By TransglutaminaseGluten ProteinsGluten-free Products

References

22

Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations

Athina Lazaridou, Denisa Eglantina Duță, Nastasia Belc et al. · Journal of Food Engineering · 2006 · 968 citations

Agriculture, Food Science, Food Engineering +13

TRANSGLUTAMINASE: ITS UTILIZATION IN THE FOOD INDUSTRY

Chiya Kuraishi, Katsutoshi Yamazaki, Yasuyuki Susa · Food Reviews International · 2001 · 411 citations

Agriculture, Biochemistry, Food Science +17

Crust and crumb characteristics of gluten free breads

Eimear Gallagher, T. R. Gormley, Elke K. Arendt · Journal of Food Engineering · 2002 · 408 citations

Agriculture, Biochemistry, Food Science +14

Studies on cake quality made of wheat–chickpea flour blends

Manuel Gómez, Bonastre Oliete, Cristina M. Rosell et al. · LWT · 2007 · 341 citations

Agriculture, Agronomy, Food Science +13

Network Formation in Gluten‐Free Bread with Application of Transglutaminase

Michelle Moore, Meike Heinbockel, Peter Dockery et al. · Cereal Chemistry · 2006 · 301 citations

Agriculture, Biochemistry, Food Science +17