Rafał Ziobro

TL;DR: In this paper, a study focused on partial replacement in gluten-free breads of corn starch with tapioca and corn resistant starch preparations was conducted, which resulted in the increase of storage and loss moduli of the dough, and the lowering of loss tangent, indicating its more elastic character.

TL;DR: In this article, the authors evaluate the effect of enriching gluten-free bread mixes with concentrates or isolates of protein with different origins and evaluate their impact on the structure, properties and aging of the obtained loaves.

TL;DR: The role of starch in such systems is always important, as its proper choice and treatment could significantly affect properties of the final product as mentioned in this paper. But it is not an easy task to adjust a recipe for gluten-free products, which would give a product with sensory attributes, nutritional value and consumer acceptance comparable to traditional food.

TL;DR: Water binding properties of inulin seem to be the key factor, responsible for modification of dough properties, because they influence solvent availability for other constituents of such system.

TL;DR: The presence of pea and lupine preparations improved sensory parameters of the final product, providing more acceptable color and smell in comparison to control, while soy caused a decrease of all analyzed consumer’s scores.