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The Amount of Water and Flour Particles Size Role in Gluten-Free Bread Production and Quality Evaluation

Author

Listed:
  • Vikendra Dabash
  • Iva Buresova
  • Richardos Nikolaos Salek

Abstract

Gluten-free products’ market is increasing day by day. Keeping to improved indicative methods, many people are recognized who are suffering with coeliac disease. Presently, the gluten-free foodstuffs which is safe for consumable for coeliac disease people, the market is growing rapidly. By using different types of cereals and flours makes it important to discover the other possibilities to take over the chore of gluten by other flour or flour components, by the increase of different components by substituting the various flours and baking process alteration. By the drive of this review, the author is to explain a summary of the water volume which used in the manufacturing of gluten-free bread and quality, to raise the manufacturing quality of gluten-free bread have already recorded procedure and ingredients in a single use assistance. The aim and goal of this review article is importance of water in gluten free bread baking.

Suggested Citation

  • Vikendra Dabash & Iva Buresova & Richardos Nikolaos Salek, 2019. "The Amount of Water and Flour Particles Size Role in Gluten-Free Bread Production and Quality Evaluation," Journal of Food Studies, Macrothink Institute, vol. 8(1), pages 1-1, December.
    • Handle: RePEc:mth:jfsjnl:v:8:y:2019:i:1:p:1
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    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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