330
Views
14
CrossRef citations to date
0
Altmetric
Papers

Using white sorghum flour for gluten-free breadmaking

, , &
Pages 491-497 | Published online: 24 Nov 2011

References

  • AACC. 1994. American Association of Cereal Chemists. Approved Methods of the AACC. St. Paul, MN: The Association Methods 44-15A, 46-11A, 08-01, 30-20.
  • Arranz E, Fergunson A. 1993. Intestinal antibody pattern in celiac disease: occurrence in patients with normal jejunal biopsy histology. Gastroenterology. 104:1263–1267.
  • Awika JM, Rooney LW. 2004. Sorghum phytochemicals and their potential impact on human health. Phytochemistry. 65:1199–1221.
  • Ballabio C, Uberti F, Manferdelli S, Vacca E, Boggini G, Redaelli R, Catassi C, Lionetti E, Peñas E, Restani P. 2011. Molecular characterisation of 36 oat varieties and in vitro assessment of their suitability for coeliacs diet. J Cereal Sci. 54:110–115.
  • Bean SR, Loerger BP, Park SH. 2006. Interaction between sorghum protein extraction and precipitation conditions on yield, purity, and composition of purified protein fractions. Cereal Chem. 83:99–107.
  • Beta T, Corke H. 2001. Genetic and environmental variation in sorghum starch properties. J Cereal Sci. 34:261–268.
  • Cauvain SP. 1998. Other cereals in breadmaking. In: Cauvain SP, Young LS. editors. Technology of breadmaking. London: Blackie Academic and Professional330–346.
  • Chirdo FG, Garrote JA, Arranz E. 2005. Enfermedad celíaca. Nuevas perspectivas terapéuticas basadas en un mejor conocimiento de su patogenia molecular. Acta Gastroenterología Latinoamericana (spanish language). 35:183–189.
  • Ciacci L, Maiuri N, Caporaso C, Bucci L, Del Giudice D, Rita Massardo P, Pontieri N, Di Fonzo S, Bean B, Londei M. 2007. Celiac disease: in vitro and in vivo safety and palatability of wheat-free sorghum food products. Clin Nutr. 26:799–805.
  • Corazza G. 1992. Gliadin immune reactivity is associated with overt and latent enteropathy in relatives of celiac patients. Gastroenterology. 102:1517–1522.
  • Dallmann H. 1969. Porentabelle. Fortschritte der GetreidedeforschungVerlag Moritz Chafer in Detmold (germany language)2–8.
  • Di Sabatino A, Corazza GR. 2009. Coeliac disease. Lancet. 373:1480–1493.
  • Eskin M. 1990. Biochemistry of foodsUK: Academic Press349–370.
  • Kasarda DD. 2001. Grains in relation to celiac disease. Cereal Foods World. 46:209–210.
  • Kasarda DD, D'Ovidio R. 1999. Deduced amino acid sequence of α-gliadin gene from spelt wheat (spelta) includes sequences active in celiac disease. Cereal Chem. 76:548–551.
  • Keregero MM, Mtebe K. 1994. Acceptability of wheat - sorghum composite flour products: an assessment. Plant Foods Hum Nutr. 46:305–312.
  • Kohlwey DE, Kendall JH, Mohindra RB. 1995. Using the physical properties of rice as a guide to formulation. Cereal Foods World. 40:728–732.
  • Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten free formulations. J Food Eng. 79:1033–1047.
  • Matsuki J, Yasui T, Kohyama K, Sasaki T. 2003. Effects of environmental temperature on structure and gelatinization properties of wheat starch. Cereal Chem. 80:476–480.
  • Montgomery D. 1991. Diseño y Análisis de experimentos. México: Grupo Editorial Iberoamérica589–595.
  • Mujico JR, Mitea C, Gilissen LJWJ, de Ru A, van Veelen P, Smulders MJM, Koning F. 2011. Natural variation in avenin epitopes among oat varieties: implications for celiac disease. J Cereal Sci. 54:8–12.
  • Rooney LW, Waniska RD. 2000. Sorghum food and industrial utilization. In: Smith CW, Frederiksen RA. editors. Sorghum: origin, history, technology, and production. New York: Wiley689–729.
  • Sanchez HD, Mancuello JC, Fabre HC. 1983. Essai de panification pour le pain francais. Industries des Cereales (french language). 25:29–32.
  • Sánchez HD, Osella CA, de la Torre MA. 1996. Desarrollo de una fórmula para pan sin gluten. Información Tecnológica (spanish language). 7:35–42.
  • Sánchez HD, Osella CA, de la Torre MA. 2002. Optimization of gluten-free bread prepared from corn starch, rice flour, and cassava starch. J Food Sci. 67:416–419.
  • Sánchez HD, Osella CA, de la Torre MA. 2004. Use of response surface methodology to optimize gluten-free bread fortified with soy flour and dry milk. Food Sci Tech Int. 10:5–9.
  • Schober TJ, Bean SR, Boyle DLJ. 2007. Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological, and microstructural background. J Agric Food Chem. 55:5137–5146.
  • Schober T, Messerschmidt M, Bean SR, Park S-H, Arendt EK. 2005. Gluten-free bread from sorghum: quality differences among hybrids. Cereal Chem. 82:394–404.
  • Sivaramakrishnan HP, Senge B, Chattopadhyay PK. 2004. Rheological properties of rice dough for making rice bread. J Food Eng. 62:37–45.
  • Taylor JRN, Schober TJ, Bean SR. 2006. Novel food and non-food uses for sorghum and millets. J Cereal Sci. 44:252–271.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.