Improving gluten-free bread quality through the application of enzymes

Agro Food Industry Hi-Tech

Volumn 20, Issue 1, 2009, Pages 34-37

  Gallagher, Eimear ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA AMYLASE; BAKERY INDUSTRY; ENZYME PREPARATION; GLUTEN-FREE BREAD; HIGH QUALITY; PROCESSING AIDS; TRANSGLUTAMINASES; WHEAT FLOURS;

GLUCOSE OXIDASE; GLUCOSE SENSORS;

FOOD PRODUCTS;

SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 62749163048     PISSN: 17226996     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (30)

1. H. Goesaert, K. Brijs et al., Trends in Food Science & Technology, 16, pp. 12-30 (2005).
2. P.R. Mathewson, Cereal Foods World, 45, pp. 98-101 (2000).
3. H. Singh, F. MacRitchie, Journal of Cereal Science, 33, pp. 231-243 (2001).
4. M. Cornet, Y. Popineau et al., Journal of Cereal Science, 19, pp. 131-139 (1994).
5. B.S. Khatkar, A.E. Bell et al., Journal of Cereal Science, 22, pp. 29-44 (1995).
6. J.D. Schofield, R.C. Bottomley et al., Journal of Cereal Science, 1, pp. 241-253 (1983).
7. P.L. Weegels, A.M.G. de Groot et al., Journal of Cereal Science, 19, pp. 39-47 (1994).
8. A. Fasano, C. Catassi, Gastroenterology, 120, pp. 636-651 (2001).
9. C.F. Feighery, British Medical Journal, 319, pp. 236-239 (1999).
10. C.P. Kelly, C. Feighery et al., Advances in Internal Medicine, 35, pp. 341-364 (1999).
11. E. Gallagher, T.R. Gormley et al., Journal of Food Engineering, 56, pp. 153-161 (2003).
12. E. Gallagher, T.R. Gormley et al., Trends in Food Science and Technology, 15, pp.. 18-23 (2004).
13. L Obel, Cereal Foods World, 46(9), pp. 396-398 (2001).
14. J.M. Sanz Panella, C. Collar et al., Journal of Cereal Science, 48, pp. 715-721 (2008).
15. P.A. Caballero, M. Gómez et al., Journal of Food Engineering, 81, pp. 42-52 (2007).
16. C. Collar, C. Bollaín et al., Journal of Food Engineering, 70, pp. 479-488 (2005).
17. A.H. Barrett, G. Marando et al., Cereal Chemistry, 82(2), pp. 152-157 (2005).
18. C.M. Rosell, M. Haros et al., European Food Research Technology, 212, pp. 364-368 (2001).
19. M.A. Martínez-Anaya, Journal of Agricultural and Food Chemistry, 44(9), pp, 2469-2480 (1996).
20. C.M. Roseli, J. Wang et al., Cereal Chemistry, 80(1), pp. 52-55 (2003).
21. H.W. Van Dam, J.D. Hille, Cereal Foods World, 37, pp. 245-251 (1992).
22. S. Hug-Iten, F. Escher et al., Cereal Chemistry, 80(6), pp. 654-661 (2003).
23. T. Collins, A. Hoyoux et al., Journal of Cereal Science, 43, pp. 79-84 (2006).
24. Qi Si, J. Cereal Foods World, 42(10), pp. 802-807 (1997).
25. P.R. Matthewson, Cereal Foods World, 45(3), pp. 98-101 (2000).
26. L.K. Bowles, Amylolytic enzymes. Baked Goods Freshness: Technology, Evaluation and inhibition of staling, pp. 105-130 (1996).
27. C. Larre, P.S. Denery et al., J. Cereal Chemistry, 77, pp. 32-38 (2000).
28. M.M. Moore, M. Helnbockel et al., Cereal Chemistry, 83(1), pp. 28-36 (2006).
29. H.S. Gujral, CM. Rosell, Journal of Cereal Science, 39, pp. 225-230 (2004).
30. S. Renzetti, F. Dal Bello et al., Journal of Cereal Science, 48(1), pp. 33-45 (2008).