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Background and Objectives: Celiac disease (CD) is a digestive disease that causes intestinal inflammation and impaired absorption of nutrients by the villi of the small intestine. Patients with CD, cannot tolerate a specific protein called gluten and this protein is found in wheat, barley and rye. Therefore, this patients need to eat gluten-free food and bread. The aim of this study was determining the effect of hydroxy propyl methyl cellulose and sodium stearyl lactilate on dough rheology and baking properties of gluten free bread derived from corn and chestnut flour.
Materials & Methods: In this interventional study, the effect of Hydrox ypropyl methyl cellulose gum at three levels of 1.5%, 2.5% and 3.5% and emulsifier sodium stearoyl lactylate at two levels of 0.1%, 0.3% were examined. Formulation of bread was formed from corn flour (70 %) or Chestnut flour (30 %), Yeast, egg, milk powder and salt. The influence of Gum and emulsifier on bread quality and its characteristics were evaluated through the puncture test and the moisture content after 1, 24 and 48 hours after baking time and sensory test after 1 hour were investigated.
Results: Results of the puncture test showed that the addition of gum at level 2.5 % and emulsifier at level 0.3 % increased the quality and delayed staling of bread compared to the control bread. The evaluation of moisture content demonstrated that adding the gum reduced the moisture loss percentage at 1, 24 and 48 hours after the baking. Also, the sensory evaluation test showed that the bread containing 2.5 % gum and 0.3 % emulsifier had the best quality and results.
Conclusion: Therefore it is recommended to add 2.5% of gum and 0.3% of emulsifier to improve the quality of gluten free breads.
بعد از پخت شد و روند بیاتی را به تأخیر انداخت. نتیجه کلی آزمون ارزیابی حسی نشان داد که نمونه حاوی صمغ در سطح 5/2 درصد و امولسیفایر در سطح 3/0 درصد، بهترین کیفیت را از لحاظ پذیرش کلی داشت.
نتیجه گیری: افزودن ترکیبی 5/2 درصد صمغ و 3/0 درصد امولسیفایر برای بالا بردن کیفیت نان بدون گلوتن توصیه می‌شود.

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Background and Objectives: Celiac disease is an inflammatory disease of the small intestine that is caused by intolerance to gluten wheat. Patients with celiac disease must follow a gluten-free diet. In this research, the effect of replacement quinoa flour (gluten-free Pseudo-cereal) and powdered leaves of purslane as a rich source of fiber, minerals and fatty acids on the chemical characteristics, quality and sensory features of gluten free cakes based on the rice flour, was investigated.
Materials and Methods: The effect of quinoa flour (100-0%) and powdered leaves of purslane (10-0 percent) on the chemical characteristics, color, texture, volume, density, porosity and cooking loss and sensory features of gluten free cakes was investigated. Modeling was done based on  RSM and rotatable central composite design using Minitab software.
Results: The results showed significant quadratic model fitted to answer (p<0.05) and the index of non-significant lack of fit for these models (p>0.05).The proposed model in this study had high the R² and R² (adj). Therefore, the model was approved for fitting information. Adding flour with quinoa and dried leaves of purslane to gluten free cake increased its ash, moisture, volume, fiber density, hardness, and stikness and decreased cooking quality, colorimetric properties, porosity, cohesiness and sensory characteristics.
Conclusion: The results showed that the use of quinoa flour and powdered leaves of purslane plant for the production of gluten-free cake is possible. Finally, the optimal sample included 61.61% quinoa flour, and the powdered leaves of purslane was 1.81 %.

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Background and Objectives: Celiac disease is an autoimmune disease caused by the digestion of gluten. The unique treatment of this disease includes use of diets with no gluten. Carrot pomace is a byproduct of juice factories, which is rich in minerals. The aim of this study was to assess effects of carrot pomace powder on physicochemical and sensory properties of gluten-free cakes and comparison of these cakes with rice and wheat cakes.
 Materials & Methods: D-optimal mixture design approach was used to prepare optimal carrot cake samples based on the volume. The optimal cake samples were compared with those prepared from rice and wheat flours for chemical properties, dough viscosity, baking properties, texture, color and sensory characteristics.
Results: Complete replacement of carrot pomace powder showed significant differences in humidity, water activity and porosity of the samples. Carrot pomace powder cakes included significantly lower L* (lightness), a* (redness) and b* (yellowness) values than those the rice and wheat flour cakes did. Wheat cakes were significantly larger than the other cakes and the lowest volume belonged to rice cakes. Hardness of the wheat flour samples was less than that of gluten-free samples. In sensory characteristics, carrot pomace powder cakes included significantly higher overall acceptance scores, compared to those wheat and rice cakes did.
Conclusion: Based on the results from this study, the highlighted replacement may positively affect physicochemical properties of the gluten-free cakes.

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Background and Objectives: Celiac disease is an autoimmune illness that occurs due to the body intolerance to gluten protein in humans. Research have shown that probiotics can promote health in people with celiac disease through regulating inflammatory processes and hydrolyzing peptides in the small intestine. The present study was carried out to investigate ability of a mixture of native Iranian probiotics (one strain of Lactobacillus spp. and three strains of bifidobacteria) with their paraprobiotic cells in hydrolysis of gluten peptides.
 Materials & Methods: Gliadin protein mixture and its peptides before and after treatment with probiotics in presence and absence of paraprobiotics were analyzed using sodium dodecyl sulphate-polyacrylamide gel electrophoresis and enzyme-linked immunosorbent assay.
Results: Results of the experiments showed that human digestive enzymes could not hydrolyze gliadin peptides and gastric hydrolyzed gliadin was well decomposed by the probiotics in presence of paraprobiotics. Moreover, low-molecular weight components achieved with no toxic effects in celiac patients.
Conclusion: Results of the current study revealed that the mixture of native Iranian probiotics in presence of their paraprobiotics might play protective roles in celiac patients.