PARTNERS

A non-conventional process for producing gluten-free bread

Italian Researchers from the University of Milan published on International Journal of Food Science & Technology a work regarding the production of gluten-free bread.
Gluten-free (GF) sourdough was prepared from wheat sourdough and analysed both in fresh (GFS) and dried forms (DGFS). The gluten content in each GF sourdough sample was <20 mg kg-1. The dough leavening capacity and the properties of the bread samples were investigated and compared to those of bread prepared using bakery yeast (Saccharomyces cerevisiae). Two commercial rice-based mixtures (different for the presence/absence of buckwheat flour) were used to prepare bread samples. In GFS, lactic acid bacteria (LAB) and yeasts were found in amounts corresponding to 108 and 107CFU g-1, respectively, whereas both LAB and yeasts were detected in lower amounts (about 106CFU g-1) in DGFS. When used in bread-making, both GFS types produced significant dough acidification and exhibited good dough development during proofing, resulting in loaves with specific volume values between 3.00 and 4.12 mL g-1, values similar to those obtained for reference bread (3.05/4.15 mL g-1).
The use of GFS was effective in lowering the bread staling rate during storage for up to 7 days. copyright 2015 Institute of Food Science and Technology.

LATEST NEWS

Regulation EU 2024/1451 as regards certain food additives

  Commission Regulation (EU) 2024/1451 of 24 May 2024 amending Annex II and Annex III to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as...

Enoberg celebrates 40 years!

  1984-2024: a story of courage and passion   In 2024 ENOBERG blows out 40 candles. An important achievement that rewards the commitment, professionalism and determination of those...

Regulation EU 2024/1439 as regards maximum residue levels for certain pesticides in food

    Commission Regulation (EU) 2024/1439 of 24 May 2024 amending Annexes II and III to Regulation (EC) No 396/2005 of the European Parliament and of the Council as...

ASCOLTATE IL PODCAST DI "ALIMENTI FUNZIONALI"

DOVE TROVARE LE NOSTRE RIVISTE

8-12/09/2024, RIMINI
24-26/09/2024 - NORIMBERGA, GERMANIA
9-12/10/2024 - MILANO
16-17/10/2024 - VERONA
5-7/11/2024 - DUBAI, EAU
6-7/11/2024 LA ROCHELLE, FRANCIA
12-15/11/2024 MILANO
18-20/11/2024 - SAHANGHAI, CINA
19-21/11/2024 - FRANCOFORTE, GERMANIA
24-26/11/2024 - NORIMBERGA, GERMANIA
26-28/11/2024 BORDEAUX, FRANCIA
18-22/01/2025 - RIMINI
2-5/02/2025 - COLONIA, GERMANIA
5-7/02/2025 - BERLIN, GERMANIA
16-18/02/2025 - RIMINI
23-25/02/2025 - BOLOGNA
16-18/03/2025 - DÜSSELDORF, GERMANIA
18-22/05/2025 - DÜSSELDORF, GERMANIA
27-30/05/2025 - MILANO

CATALOGO LIBRI

CATALOGO RIVISTE