Preparation of gluten-free cookies
Wheat represents one of the most produced and consumed cereals in the world due to its simplicity to be cultivated. Wheat, like barley and rye, contain gluten, a molecule that can potentially be toxic to some individuals. Being harmful, specifically in those who suffer from celiac disease (CD). It i...
| Autores: | , , |
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| Tipo de documento: | artigo |
| Estado: | Versão publicada |
| Data de publicação: | 2023 |
| País: | México |
| Recursos: | UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO |
| Repositório: | Boletín Científico de las Ciencias Económico Administrativas de ICEA |
| Idioma: | espanhol |
| OAI Identifier: | oai:repository.uaeh.edu.mx:article/10969 |
| Acesso em linha: | https://repository.uaeh.edu.mx/revistas/index.php/icea/article/view/10969 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Celiac gluten bakery flour celiaca panadería harina de trigo |
| Resumo: | Wheat represents one of the most produced and consumed cereals in the world due to its simplicity to be cultivated. Wheat, like barley and rye, contain gluten, a molecule that can potentially be toxic to some individuals. Being harmful, specifically in those who suffer from celiac disease (CD). It is one of the most common causes of malabsorption of one or more nutrients. The treatment for such a disease is to eliminate gluten from the diet. Therefore, the objective of this practice is to make cookies suitable for celiacs with an acceptable quality, so that their sensory characteristics are assimilated to bread made from wheat flour. |
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