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International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue 4
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Using white sorghum flour for gluten-free breadmaking

Noemí VelázquezInstituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1° de Mayo 3250, 3000 Santa Fe, Argentina
,
Hugo SánchezInstituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1° de Mayo 3250, 3000 Santa Fe, Argentina
,
Carlos OsellaInstituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1° de Mayo 3250, 3000 Santa Fe, Argentina
&
Liliana G. SantiagoInstituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1° de Mayo 3250, 3000 Santa Fe, ArgentinaCorrespondence[email protected]
Pages 491-497 | Published online: 24 Nov 2011

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Oladipupo Q. Adiamo, Olumide S. Fawale & Babatunde Olawoye. (2018) Recent Trends in the Formulation of Gluten-Free Sorghum Products. Journal of Culinary Science & Technology 16:4, pages 311-325.
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Articles from other publishers (13)

María Isabel Curti, Pablo Martín Palavecino, Marianela Savio, María Verónica Baroni & Pablo Daniel Ribotta. (2023) Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals. Foods 12:16, pages 3030.
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Nataliia Hryhorenko, Urszula Krupa-Kozak, Natalia Bączek, Bogumiła Rudnicka & Barbara Wróblewska. (2023) Gluten-free bread enriched with whole-grain red sorghum flour gains favourable technological and functional properties and consumers acceptance. Journal of Cereal Science 110, pages 103646.
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Vijay Singh Sharanagat, Lochan Singh & Prabhat K. Nema. (2022) Approaches for development of functional and low gluten bread from sorghum: A review. Journal of Food Processing and Preservation 46:11.
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Pervin Ari Akin, Ilkem Demirkesen, Scott R. Bean, Fadi Aramouni & Ismail Hakkı Boyaci. (2022) Sorghum Flour Application in Bread: Technological Challenges and Opportunities. Foods 11:16, pages 2466.
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María Isabel Curti, Florencia Cora Jofre, Silvana M. Azcarate, José M. Camiña, Pablo D. Ribotta & Marianela Savio. (2021) Greening Ultrasound-Assisted Extraction for Sorghum Flour Multielemental Determination by Microwave-Induced Plasma Optical Emission Spectrometry. Journal of Analytical Methods in Chemistry 2021, pages 1-10.
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Miguel Peris, Susana Rubio-Arraez, María Luisa Castelló & María Dolores Ortolá. (2019) From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products. Foods 8:12, pages 660.
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Manuel Gómez & Laura Román. 2018. Polymers for Food Applications. Polymers for Food Applications 693 724 .
Francesca Melini, Valentina Melini, Francesca Luziatelli & Maurizio Ruzzi. (2017) Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review. Comprehensive Reviews in Food Science and Food Safety 16:5, pages 1101-1122.
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María A. Loubes, Silvia K. Flores & Marcela P. Tolaba. (2016) Effect of formulation on rice noodle quality: Selection of functional ingredients and optimization by mixture design. LWT - Food Science and Technology 69, pages 280-286.
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Hanne G. Masure, Ellen Fierens & Jan A. Delcour. (2016) Current and forward looking experimental approaches in gluten-free bread making research. Journal of Cereal Science 67, pages 92-111.
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Ji Eun Ahn, Ji Yeon Go & Bong Kyung Koh. (2015) Effects of Xylanase on the Baking Properties of Sorghum. Korean journal of food and cookery science 31:1, pages 18-25.
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Vanessa D. Capriles & José Alfredo G. Arêas. (2014) Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health. Comprehensive Reviews in Food Science and Food Safety 13:5, pages 871-890.
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Carlos Osella, Maria de La Torre & Hugo Sánchez. (2014) Safe Foods for Celiac People. Food and Nutrition Sciences 05:09, pages 787-800.
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