Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies

Maike Föste, Christoph Verheyen, Mario Jekle and Thomas Becker

Food Chemistry, 2020, 306, 125451
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Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

Mario M. Martínez and Manuel Gómez

Journal of Food Engineering, 2017, 197, 78
DOI: 10.1016/j.jfoodeng.2016.11.008

Current and forward looking experimental approaches in gluten-free bread making research

Hanne G. Masure, Ellen Fierens and Jan A. Delcour

Journal of Cereal Science, 2016, 67, 92
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Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality

L. Marchetti, A.N. Califano and S.C. Andrés

LWT, 2018, 95, 85
DOI: 10.1016/j.lwt.2018.04.050

Effect of a new microwave-dried orange fibre ingredient vs. a commercial citrus fibre on texture and sensory properties of gluten-free muffins

Clara Talens, Saioa Álvarez-Sabatel, Yolanda Rios and Raquel Rodríguez

Innovative Food Science & Emerging Technologies, 2017, 44, 83
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Novel Approaches in Gluten‐Free Breadmaking: Interface between Food Science, Nutrition, and Health

Vanessa D. Capriles and José Alfredo G. Arêas

Comp Rev Food Sci Food Safe, 2014, 13, 871
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Recent strategies for tackling the problems in gluten-free diet and products

Ilkem Demirkesen and Berrin Ozkaya

Critical Reviews in Food Science and Nutrition, 2022, 62, 571
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Exploring the integration of orange peel for sustainable gluten-free flatbread making

Nicola Gasparre, Raquel Garzon, Karina Marín and Cristina M. Rosell

LWT, 2024, 198, 115969
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Fiber enriched reduced sugar muffins made from iso-viscous batters

Susanne Struck, Linda Gundel, Susann Zahn and Harald Rohm

LWT - Food Science and Technology, 2016, 65, 32
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Apple peel as a source of dietary fiber and antioxidants: effect on batter rheology and nutritional composition, textural and sensory quality attributes of muffins

Maninder Kaur, Manpreet Kaur and Harpreet Kaur

Food Measure, 2022, 16, 2411
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Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review

Paola Conte

Pol. J. Food Nutr. Sci., 2019, 69, 5
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Gluten-free breadmaking: Improving nutritional and bioactive compounds

Vanessa D. Capriles, Fernanda G. dos Santos and José Alfredo G. Arêas

Journal of Cereal Science, 2016, 67, 83
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Effect of walnut flour addition on rheological, thermal and microstructural properties of a gluten free-batter

Juan J. Burbano, Darío M. Cabezas and M. Jimena Correa

LWT, 2022, 154, 112819
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Bread Supplementation with Hemp Seed Cake: A By‐Product of Hemp Oil Processing

Milica Pojić, Tamara Dapčević Hadnađev, Miroslav Hadnađev, Slađana Rakita and Tea Brlek

Journal of Food Quality, 2015, 38, 431
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Development and optimization of gluten‐free biscuits with carob flour and dry apple pomace

Alexia Skaltsi, Anna Marinopoulou, Antonia Poriazi, Dimitris Petridis and Maria Papageorgiou

Food Processing Preservation, 2022, 46
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Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Manuel Gómez and Mario M. Martinez

Critical Reviews in Food Science and Nutrition, 2018, 58, 2119
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Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour

K.A. Millar, C. Barry-Ryan, R. Burke, S. McCarthy and E. Gallagher

Innovative Food Science & Emerging Technologies, 2019, 56, 102189
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Co-occurrence networks of Twitter content after manual or automatic processing. A case-study on “gluten-free”

Patricia Puerta, Laura Laguna, Leticia Vidal, Gastón Ares, Susana Fiszman and Amparo Tárrega

Food Quality and Preference, 2020, 86, 103993
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Design, formulation, and characterization of a potential ‘whole food’ using fibre rich orange (Citrus sinensis Lin) pomace as base

Abosede Oluwakemi Oduntan and Gibson L. Arueya

Bioactive Carbohydrates and Dietary Fibre, 2019, 17, 100172
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Harnessing date fruit pomace: Extraction of high fibre dietary ingredient and its impact on high fibre wheat flour dough

Alaa Almoumen, Huda Mohamed, Mutamed Ayyash, Oni Yuliarti, Rabih Kamleh, Ali H. Al-Marzouqi and Afaf Kamal-Eldin

NFS Journal, 2024, 35, 100178
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Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies

Lei Hu, Jiamin Guo, Xiwei Zhu, Rui Liu, Tao Wu, Wenjie Sui and Min Zhang

Food Science & Nutrition, 2020, 8, 4409
DOI: 10.1002/fsn3.1739

Influence of antioxidant dietary fiber on dough properties and bread qualities: A review

Jingwen Xu, Yonghui Li, Yong Zhao, Donghai Wang and Weiqun Wang

Journal of Functional Foods, 2021, 80, 104434
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Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

N. O’Shea, A. Ktenioudaki, T.P. Smyth, P. McLoughlin, L. Doran, M.A.E. Auty, E. Arendt and E. Gallagher

Journal of Food Engineering, 2015, 153, 89
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Potential use of plant‐based by‐products and waste to improve the quality of gluten‐free foods

Graziana Difonzo, Giuditta de Gennaro, Antonella Pasqualone and Francesco Caponio

J Sci Food Agric, 2022, 102, 2199
DOI: 10.1002/jsfa.11702

Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread

Jarosław Korus, Lesław Juszczak, Mariusz Witczak and Rafał Ziobro

Applied Sciences, 2020, 10, 6633
DOI: 10.3390/app10196633

Impact of pH on pea protein–hydroxypropyl starch hydrogel based on interpenetrating network and its application in 3D-printing

Yihui Wang, Qing Liu, Yueyue Yang, Chao Qiu, Aiquan Jiao and Zhengyu Jin

Food Research International, 2023, 170, 112966
DOI: 10.1016/j.foodres.2023.112966