%0 Journal Article
	%A Laila Ozola and  Evita Straumite and  Ruta Galoburda and  Dace Klava
	%D 2012
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 64, 2012
	%T Application of Extruded Maize Flour in Gluten-free Bread Formulations
	%U https://publications.waset.org/pdf/15523
	%V 64
	%X 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.

	%P 176 - 181