Overview of Gluten-Free (Cereals and Other) Raw Materials and Their Properties

Science of Gluten-Free Foods and Beverages

Volumn , Issue , 2009, Pages 61-68

  Berghofer, Emmerich ^a   Schoenlechner, Regine ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

[No Author keywords available]

Indexed keywords

GLUTEN-FREE;

EID: 85054289615     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-891127-67-0.50009-1     Document Type: Chapter

References (20)

1. Broz R., Horne T. Gluten-free product development. Cereal Food. World 2007, 52:148-149.
2. Carlsson A.K., Axelsson I.E., Borulf S.K., Bredberg A.C., Ivarsson S.A. Serological screening for celiac disease in healthy 2.5-year-old children in Sweden. Pediatrics 2001, 107:42-45.
3. Codex Alimentarius Commission. (2006). Report of the 28th session of the Codex Committee on nutrition and foods for special dietary uses. Chiang Mai, Thailand, 30 Oct. - 3 Nov. 2006.
4. Fitzpatrick K. Gluten-free: increasing opportunities with increasing awareness. Cereal Food. World 2007, 52:150-151.
5. Gallagher, E. (2006). The impact of ingredients on the fundamental rheological properties, microstructure and overall quality of gluten-free bread. PhD Thesis, University College, Cork, Ireland.
6. Jingyuan X., Mohamed A.A. Thermal and rheological properties of Lupinus albus flour. J. Am. Oil Chem. Soc. 2003, 80:763-766.
7. Luh B.S. Rice products. Chapter 2 in: Asian Foods - Science & Technology 1999, Technomic Publishing Company, Lancaster, Pennsylvania, USA. C.Y.W. Ang, K. Liu, Y.W. Huang (Eds.).
8. Makki, H. M. M. (1998). Production of protein-enriched baby food from Sudanese starchy raw materials. Ph.D. Thesis, BOKU - University of Natural Resources and Applied Life Sciences, Vienna.
9. Murty D.S., Kumar K.A. Traditional uses of sorghum and millets. Chapter 7. Sorghum and Millets - Chemistry and Technology 1995, 185-221. AACC Inc., St. Paul, Minnesota, USA. D.A.V. Dendy (Ed.).
10. Ostwald W., Riedel A. Versuche zur herstellung eines porenreichen stärkegebäcks. Kolloid Z. 1916, 17:12-14.
11. Rooney L.W., Serna-Saldivar S.O. Food uses of whole corn and dry-milled fractions. Chapter 13. Corn - Chemistry and Technology 1994, 399-429. AACC Inc., St. Paul, Minnesota, USA. S.A. Watson, P.E. Ramstad (Eds.).
12. Rotsch A. Stärke als rohstoffe in der diät - und feinbäckerei. Die Stärke 1967, 19:349-354.
13. Schoenlechner R, Linsberger G., Kaczyk L., Berghofer E. Herstellung von glutenfreien keksen aus den pseudocerealien amaranth, quinoa und buchweizen mit gartenbohnen (Production of gluten-free short dough biscuits from the pseudocereals amaranth, quinoa and buckwheat with common bean). Ernährung/Nutrition 2006, 30:101-107.
14. Seibel W., Weipert D. Bread baking and other food uses around the world. Chapter 7. Rye - Production, Chemistry and Technology 2001, 147-211. AACC Inc., St. Paul, Minnesota, USA,. W. Bushuk (Ed.).
15. Shewry P.R. The major seed storage proteins of spelt wheat, sorghum, millets and pseudocereals. Pseudocerals and Less Common Cereals. Grain Properties and Utilization Potential 2002, 1-24. Springer Verlag, Berlin-Heidelberg-New York.
16. Singh-Meneghini, A. M. (2007). Flour formulations for making gluten-free food products. US Patent US 2007/0116846A1.
17. Taylor R.N., Belton P. Sorghum. Pseudocerals and Less Common Cereals. Grain Properties and Utilization Potential 2002, 25-92. Springer Verlag, Berlin-Heidelberg-New York.
18. Taylor J.R.N., Schober T.J., Bean S.R. Novel food and non-food uses for sorghum and millets. J. Cereal Sci. 2006, 44:252-271.
19. Urban P. Ridascreen gliadin competitive - gluten, prolamin und gliadine. Der Lebensmittelbrief 2007, 5/6:82-83.
20. Volta U., Belletini S., Bianchi F.B., DeFranceschi L., Migliolo L., Granito A., Balli F., Tribelli C. High prevalence of coeliac desease in Italian general population. Digest. Dis. Sci. 2001, 46:1500-1505.