@article{(Open Science Index):https://publications.waset.org/pdf/15523,
	  title     = {Application of Extruded Maize Flour in Gluten-free Bread Formulations},
	  author    = {Laila Ozola and  Evita Straumite and  Ruta Galoburda and  Dace Klava},
	  country	= {},
	  institution	= {},
	  abstract     = {Celiac disease is an immune-mediated disease, triggered in genetically susceptible individuals by ingested gluten from wheat, rye, barley and other closely related cereal grains. The only effective treatment is a strict gluten free diet for life. Latvian producers do not offer gluten-free products. In this research, use of extruded maize flour was tested for substituting rice, maize or buckwheat flour in gluten-free bread formulations at different ratios. Also the influence of extruded maize flour on the quality parameters of gluten-free bread was investigated. The aim of research was to study the influence of extruded maize flour on gluten-free bread quality. Addition of extruded maize flour affect gluten-free bread crumb color, structure of crumb, weight loss and dry off of bread.
},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {6},
	  number    = {4},
	  year      = {2012},
	  pages     = {176 - 181},
	  ee        = {https://publications.waset.org/pdf/15523},
	  url   	= {https://publications.waset.org/vol/64},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 64, 2012},
	}