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    Wyświetlanie 1-3 z 3
    Tytuł:
    Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review
    Autorzy:
    Conte, Paola
    Fadda, Costantino
    Drabińska, Natalia
    Krupa-Kozak, Urszula
    Powiązania:
    https://bibliotekanauki.pl/articles/1369541.pdf
    Data publikacji:
    2019
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    gluten-free breadmaking
    gluten-related disorders
    texture characteristics
    nutritional value
    sensory properties
    review
    Opis:
    The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. The elimination of gluten from cereal-based baked products has a detrimental effect on the breadmaking process and sensory properties, and raises technological challenges in terms of making good quality leavened bread. The use of non-gluten raw materials changes the rheological behaviour of the gluten-free dough, which may result in different processing performance and associated post-baking quality of the obtained bread. Gluten-free bread tends to have a poor visual texture characteristics, a low nutritional value, reduced mouthfeel and flavour, as well as a shorter shelf-life. The aim of this review is to present the main problems related to gluten-free breadmaking technology and to summarise recent findings in the improvement of the technological, nutritional, and sensory properties of gluten-free bread. A great deal of this review focuses on the development of novel and healthy gluten-free breads formulated with flours, starches, hydrocolloids, and alternative nutrient-dense raw materials, which should fulfil all quality requirements for bakery products as well as meet the needs of celiac consumers.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2019, 69, 1; 5-21
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Wady wymowy oraz trudności w czytaniu i pisaniu u dorosłych z niepełnosprawnością intelektualną w stopniu umiarkowanym
    Autorzy:
    Jęczeń, Urszula
    Krupa, Sylwia
    Powiązania:
    https://bibliotekanauki.pl/articles/667535.pdf
    Data publikacji:
    2016
    Wydawca:
    Wydawnictwo Uniwersytetu Śląskiego
    Opis:
    The article discusses speech defects and reading and writing difficulties in persons with moderate intellectual disability. The analysis of the problems is based on studies conducted by one of the authors in a seven-person group of intellectually disabled adults. The subjects were presented with three tasks. The first task evaluated the motor skills of speech organs. The objective of the second task was to assess articulation skills. For this purpose, a questionnaire to test pronunciation was used. It consisted of a hundred pictures. The names of the objects shown in the pictures enabled the investigation of articulation of all sounds in each of the possible positions in a word. The last part of the investigation (task three) was a multifaceted assessment of reading and writing difficulties. The collected empirical data also enabled the attempt to answer the question whether among the problems of mentally handicapped persons there is a relationship between articulation difficulties and mistakes appearing in reading and writing.Key words: speech defects, reading and writing difficulties, moderate intellectual disability
    Źródło:
    Logopedia Silesiana; 2016, 5; 275-294
    2300-5246
    2391-4297
    Pojawia się w:
    Logopedia Silesiana
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-3 z 3

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