Quality of gluten-free supplemented cakes and biscuits

International Journal of Food Sciences and Nutrition

Volumn 60, Issue SUPPL.4, 2009, Pages 31-50

  Gambuś, Halina ^a   Gambuś, Florian ^a   Pastuszka, Dorota ^a   Wrona, Paulina ^a   Ziobro, Rafal ^a   Sabat, Renata ^a   Mickowska, Barbara ^a   Nowotna, Anna ^a   Sikora, Marek ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Amaranth; Buckwheat; Celiac disease; Gluten free cakes; Linseed

Indexed keywords

GLUTEN; LIPID PEROXIDE;

AMARANTHUS; ARTICLE; BREAD; CHEMISTRY; COMPARATIVE STUDY; CONSUMER; COOKING; DIET SUPPLEMENTATION; FAGOPYRUM; FLAX; FLOUR; FOOD; FOOD HANDLING; GLUTEN FREE DIET; HUMAN; METHODOLOGY; PHYSICAL CHEMISTRY; PLANT SEED; QUALITY CONTROL; SENSATION; SPECIES DIFFERENCE; TIME;

AMARANTHUS; BREAD; CONSUMER SATISFACTION; COOKERY; DIET, GLUTEN-FREE; FAGOPYRUM; FLAX; FLOUR; FOOD HANDLING; FOOD, FORTIFIED; FOODS, SPECIALIZED; GLUTENS; HUMANS; LIPID PEROXIDES; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; SEEDS; SENSATION; SPECIES SPECIFICITY; TIME FACTORS;

AMARANTHUS CAUDATUS;

EID: 77951609661     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480802375523     Document Type: Article

References (43)

1. AOAC. 2006. Official methods of analysis. 18th ed. Gaithersburg, MD: Association of Official Analytical Chemists International.
2. Bressani R, Sánchez-Marroquińn A,Morales E. 1992. Chemical composition of grain amaranth cultivars and effects of processing on their nutritional quality. Food Rev Int 8:23-49.
3. Case S. 2005. The gluten-free diet: How to provide effective education and resources. Gastroenterology 128:128-134.
4. Curran R, Hildebrandt L, Schoemer S. 2002. Influence of flaxseed oil administration on glycemic response in active, healthy adults. Top Clin Nutr 17(5):28-35.
5. da Silva A, Atukorala S,Weeransinghe I, Ahluwalia N. 2003. Iron supplementation improves iron status and reduces morbidity in children with or without upper respiratory tract infections: a randomized controlled study in Colombo, Sri Lanka. Am J Clin Nutr 77:234-241.
6. EN-13804. 2002. Artykuly zywnosciowe. Oznaczanie pierwiastków sladowych. Kryteria sprawnosci, zasady ogólne i przygotowanie próbek. Food products. Determination of trace elements. Criteria. Polski Komitet Normalizacyjny, Warszawa (in Polish).
7. EN-14084. 2003. Artykuly zywnosciowe. Oznaczanie pierwiastków sladowych. Oznaczanie zawartosci olowiu, kadmu, cynku, miedzi i zelaza metoda atomowej spektrometrii absorpcyjnej (AAS) po mineralizacji mikrofalowej. Food products. Determination of trace elements. Determination of Pb, Cd, Zn, Cu and Fe content by the use of atomic adsorption spectroscopy (AAS) after microwave mineralization. Polski Komitet Normalizacyjny, Warszawa (in Polish).
8. Fenster C. 2004. Wheat-free recipes and menus. New York: Avery, Penguin Group Inc. pp 166-179.
9. Gallagher E, Gormley TR, Arendt EK. 2003a. Crust and crumb characteristics of gluten-free breads. J Food Eng 56:153-161.
10. Gallagher E, Kunkel A, Gormley TR, Arendt EK. 2003b. The effect of dairy and rice powder addition on loaf and crumb characteristic, and shelf-life (intermediate and long-term) of gluten-free breads stored in modified atmosphere. Eur Food Res Technol 218:44-48.
11. Gallagher E, Gormley TR, Arendt EK. 2004. Recent advances in the formulation of gluten-free cerealbased products. Trends Food Sci Technol 15:143-152.
12. Gambus H, Nowotna A, Ziobro R, Gumul D, Sikora M. 2001. The Effect of use of guar gum with pectin mixture in gluten-free bread. EJPAU, Food Sci Technol 4(2). Available online at: http://www.ejpau.media. pl/volume4/issue2/food/abs- 09.html. (accessed 1 September 2001).
13. Gambus H, Mikulec A, Gambus F, Pisulewski P. 2004. Perspectives of linseed utilisation in baking. Pol J Food Nutr Sci 13/54(1):21-27.
14. Gambus H, Gambus F, Nowotna A, Ziobro R, Achremowicz B. 2007. Advantage of linseed meal utilisation in wheat breadmaking. In: Lazos ES, editor. Proceedings of the 5th International Congress on Food Technology, Consumer Protection through Food Process Improvement and Innovation in the Real World. vol.3, Hellenic Association of Food Technologists, Thessaloniki, Greece, pp 191-197.
15. Goyens PL, Spilker ME, Zock PL, Katan MB,Mensink RP. 2006. Conversion of a-linolenic acid in humans is influenced by the absolute amounts of a-linolenic acid and linoleic acid in the diet and not by their ratio. Am J Clin Nutr 84(1):44-53.
16. Green PHR, Jabri B. 2003. Coeliac disease. Lancet 362(9381):383-391.
17. He H, Hoseney RC. 1990. Changes in bread firmness and moisture during long-term storage. Cereal Chem 67:603-605.
18. Hussain S, Anjum FM, Butt MS, Khan MI, Asghar A. 2006. Physical and sensoric attributes of flaxseed flour supplemented cookies. Turk J Biol 30:87-92.
19. Kiskini A, Argiri K, Kalogeropoulos M, Komaitis M, Kostaropoulos A, Mandala I, Kapsokefalou M. 2007. Sensory characteristics and iron dialyzability of gluten-free bread fortified with iron. Food Chem 102:309-316.
20. Korus J, Grzelak K, Achremowicz B, Sabat R. 2006. Influence of prebiotic additions on the quality of gluten-free bread and on the content of inulin and fructooligosaccharides. Food Sci Technol Int 12:489- 495.
21. Krkošková B, Mrázová Z. 2005. Prophylactic components of buckwheat. Food Res Int 38:561-568.
22. Kupper C. 2005. Dietary guidelines and implementation for celiac disease. Gastroenterology 128(4, Suppl. 1):121-127.
23. Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG. 2007. Effects of hydrokoloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Eng 79:1033-1047.
24. Lehmann JW. 1996. Case history of grain amaranth as an alternative crop. Cereal FoodsWorld 41:399-411.
25. Oomah BD. 2001. Flaxseed as functional food source. J Sci Food Agric 81:889-894.
26. Paredes-Lopez O. 1994. Amaranth*Modern biology, chemistry and technology. CRC Press, Inc., Boca Raton, Florida, USA.
27. Písaríková B, Krácmar S, Herzig I. 2005. Amino acid contents and biological value of protein in various amaranth species. Czech J Anim Sci 50:169-174.
28. PN-EN-A-86902:1997/Az1. 2001. Animal and vegetable fat and oils*Confectionery and baker's fats. Polski Komitet Normalizacyjny, Warszawa (in Polish).
29. PN-EN-ISO 3960. 2004. Animal and vegetable oils and fats* Determination of peroxide value. Polski Komitet Normalizacyjny, Warszawa (in Polish).
30. PN-EN-ISO 6658:1998. 1998. Sensory analysis *Methodology*General guidance. Polski Komitet Normalizacyjny, Warszawa (in Polish).
31. Rasmussen PH, Hansen A. 2001. Staling of wheat bread stored in modified atmosphere. Lebensm Wissu Technol 34:487-491.
32. Raymond N, Heap J, Case S. 2006. The gluten-free diet: An update for health professionals. Pract Gastroenterol 30(9):67-87.
33. Rewers M. 2005. Epidemiology of celiac disease: What are the prevalence, incidence, and progression of celiac disease? Gastroenterology 128(4, Suppl. 1):47-51.
34. Smith BJ, editor. , 2003. Protein sequencing protocols. Totowa, NJ: Humana Press.
35. Steadman KJ, Burgoon MS, Lewis BA, Edwardson SE, Obendorf RL. 2001. Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions. J Sci Food Agric 81:1094-1100.
36. Takeda A. 2003. Manganese action in brain functional. Brain Res Rev 41:79-87.
37. Tarpila A, Wennberg T, Tarpila S. 2005. Flaxseed as a functional food. Curr Top Nutraceut Res 3(3):167- 188.
38. Thompson L. 2000. Folate, iron and dietary fibre contents of the gluten-free diet. J Am Diet Assoc 1000:1389-1396.
39. Thompson L, Dennis M, Higgis LA, Lee AR, Sharrett MK. 2005. Gluten-free diet survey: Are Americans with celiac disease consuming recommended amounts of fibre, iron calcium and grain foods. J Hum Nutr Diet 18(3):163-169.
40. Thompson LU. 1995. Flaxseed, lignans and cancer. In: Cunnane S, Thompson LU, editors. Flaxseed in human nutrition. Champaign, Il: AOCS Press. pp 219-236.
41. Vaisey-Genser M, Morris DH. 1997. Flaxseed: Health, nutrition and functionality. Flax Council of Canada, Winnipeg, Canada, pp 63-64.
42. Wijngaard HH, Arendt EK. 2006. Buckwheat. Cereal Chem 83(4):391-401.
43. Williams JT, Brenner D. 1995. Grain amaranth (Amaranthus species). In: Williams JT, editor. Cereals and pseudocereals. London: Chapman and Hall. pp 129-186