Current Situation with the Sensory Quality of Gluten-Free Bakery Products from the Czech Market Network

Arslan M, Rakha A, Xiaobo Z, Mahmood MA 2019: Complimenting gluten free bakery products with dietary fiber: Opportunities and constraints. Trends Food Sci Tech 83: 194-20210.1016/j.tifs.2018.11.011Search in Google Scholar

Giannone V, Giarnetti M, Spina A, Todaro A, Pecorino B, Summo C, Caponio F, Paradiso VM, Pasqualone A 2018: Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production. Food Chem 241: 242-24910.1016/j.foodchem.2017.08.09628958525Search in Google Scholar

Chen G, Ehmke L, Sharma Ch, Miller R, Faa P, Smith G, Li Y 2019: Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt. Food Chem 275: 569-57610.1016/j.foodchem.2018.07.15730724234Search in Google Scholar

Jnawali P, Kumar V, Tanwar B 2016: Celiac disease: Overview and considerations for development of glutenfreefoods. Food Sci Hum Well 5: 169-17610.1016/j.fshw.2016.09.003Search in Google Scholar

Kiumarsi, M Shahbazi M, Yeganehzada S, Majchrzak D, Lieleg O, Winkeljann B 2019. Relation between structural, mechanical and sensory properties of glutenfree bread as affected by modified dietary fibers. Food Chem 277: 664-67310.1016/j.foodchem.2018.11.01530502201Search in Google Scholar

Li J, Zhu Y, Yadav MP, Li J 2019. Effect of various hydrocolloids on the physical and fermentation properties of dough. Food Chem 271: 165-17310.1016/j.foodchem.2018.07.19230236662Search in Google Scholar

Malalgoda M, Simsek S 2017. Celiac disease and cereal proteins. Food Hydrocoll 68: 108-11310.1016/j.foodhyd.2016.09.024Search in Google Scholar

Mohammadi M, Sadeghnia N, Azizi MH, Neyestani TR, Mortazavian AM 2014. Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC. J Ind Eng Chem 20: 1812-181810.1016/j.jiec.2013.08.035Search in Google Scholar

Morais CE, Cruz AG, Faria JAF, Bolini HMA 2014. Prebiotic gluten-free bread: Sensory profiling and drivers of liking. LWT - Food Sci Technol 55: 248-25410.1016/j.lwt.2013.07.014Search in Google Scholar

Muggah ME, Duizer LM, McSweeney MB 2016. A comparison of sensory properties of artisanal style and industrially processed gluten free breads. Int J Gastron Food S 3: 38-4610.1016/j.ijgfs.2016.01.001Search in Google Scholar

Naqash F, Gani A, Gani A, Masoodi FA 2017. Gluten-free baking: Combating the challenges - A review. Trends Food Sci Technol 66: 98-10710.1016/j.tifs.2017.06.004Search in Google Scholar

Ozturk OK, Mert B 2018. The effects of microfluidization on rheological and textural properties of gluten-free corn breads. Food Res Int 105: 782-79210.1016/j.foodres.2017.12.00829433274Search in Google Scholar

Ronda F, Villanueva M, Collar C 2014. Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein. LWT – Food Sci Technol 59: 12-2010.1016/j.lwt.2014.05.052Search in Google Scholar

Sapone A, Bai JC, Ciacci C, Dolinsek J, Green PH, Hadjivassiliou M, Kaukinen K, Rostami K, Sanders DS, Schumann M, Ullrich R 2012. Spectrum of gluten-related disorders: consensus on new nomenclature and classification. BMC Med 10: 1-1210.1186/1741-7015-10-13329244822313950Search in Google Scholar

Upasen S, Wattanachai P 2018. Packaging to prolong shelf life of preservative-free white bread. Heliyon 4: e0080210.1016/j.heliyon.2018.e00802614369230238066Search in Google Scholar