Anna-Sophie Hager

TL;DR: In this article, the authors investigated the nutrient composition of seven commonly used commercial gluten free flours (oat, rice, sorghum, maize, teff, buckwheat and quinoa) and compared them to wheat and wholemeal wheat flour.

TL;DR: In this article, the effect of hydrocolloids such as xanthan gum and hydroxypropylmethylcellulose (HPMC) on the wheat-free model systems was investigated.

TL;DR: In this paper, the bread-making potential of seven gluten-free flours, wheat and wholemeal wheat flour was compared, showing that the development height of wheat and oat wheat samples was lower than for wheat and Oat flour.

TL;DR: The results showed that the use of β-glucan to increase the nutritional value of wheat bread is limited due to negative influences on technological properties as discussed by the authors, however, this soluble fibre is highly suitable for incorporation into gluten-free bread, and their effects on rheological properties of the dough, on bread quality and on crumb microstructure were compared.

TL;DR: In this article, the in vitro starch digestibility of five gluten-free breads (from buckwheat, oat, quinoa, sorghum or teff flour) was analyzed using a multi-enzyme dialysis system.