{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,30]],"date-time":"2026-05-30T01:37:42Z","timestamp":1780105062023,"version":"3.54.0"},"reference-count":118,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2020,9,1]],"date-time":"2020-09-01T00:00:00Z","timestamp":1598918400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2020,9,1]],"date-time":"2020-09-01T00:00:00Z","timestamp":1598918400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"funder":[{"DOI":"10.13039\/100005825","name":"National Institute of Food and Agriculture","doi-asserted-by":"publisher","award":["KS17HA1008"],"award-info":[{"award-number":["KS17HA1008"]}],"id":[{"id":"10.13039\/100005825","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Trends in Food Science & Technology"],"published-print":{"date-parts":[[2020,9]]},"DOI":"10.1016\/j.tifs.2020.07.017","type":"journal-article","created":{"date-parts":[[2020,7,24]],"date-time":"2020-07-24T22:29:40Z","timestamp":1595629780000},"page":"200-213","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":217,"special_numbering":"C","title":["Advanced properties of gluten-free cookies, cakes, and crackers: A review"],"prefix":"10.1016","volume":"103","author":[{"given":"Jingwen","family":"Xu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yiqin","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1295-8246","authenticated-orcid":false,"given":"Weiqun","family":"Wang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4320-0806","authenticated-orcid":false,"given":"Yonghui","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"7","key":"10.1016\/j.tifs.2020.07.017_bib1","doi-asserted-by":"crossref","first-page":"1560","DOI":"10.1111\/ijfs.13125","article-title":"Influence of konjac flour on foaming properties of milk protein concentrate and quality characteristics of gluten-free cookie","volume":"51","author":"Akesowan","year":"2016","journal-title":"International Journal of Food Science and Technology"},{"issue":"3","key":"10.1016\/j.tifs.2020.07.017_bib2","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1177\/1082013214525428","article-title":"Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with\/without transglutaminase","volume":"21","author":"Alt\u0131nda\u011f","year":"2015","journal-title":"Food Science and Technology International"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib3","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1016\/j.tifs.2009.10.014","article-title":"Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients","volume":"21","author":"Alvarez-Jubete","year":"2010","journal-title":"Trends in Food Science & Technology"},{"issue":"6","key":"10.1016\/j.tifs.2020.07.017_bib4","doi-asserted-by":"crossref","first-page":"550","DOI":"10.1111\/jtxs.12263","article-title":"End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white","volume":"48","author":"Alvarez","year":"2017","journal-title":"Journal of Texture Studies"},{"issue":"3","key":"10.1016\/j.tifs.2020.07.017_bib5","doi-asserted-by":"crossref","first-page":"502e509","DOI":"10.1016\/j.jcs.2007.06.015","article-title":"Muffins with resistant starch: Baking performance in relation to the rheological properties of the batter","volume":"47","author":"Baixauli","year":"2008","journal-title":"Journal of Cereal Science"},{"issue":"7","key":"10.1016\/j.tifs.2020.07.017_bib6","doi-asserted-by":"crossref","first-page":"607","DOI":"10.1177\/1082013218779323","article-title":"Gluten-free biscuits based on composite rice\u2013chickpea flour and xanthan gum","volume":"24","author":"Benkadri","year":"2018","journal-title":"Food Science and Technology International"},{"issue":"7","key":"10.1016\/j.tifs.2020.07.017_bib121","article-title":"A comprehensive study on physical properties of two gluten-free flour fortified muffins","volume":"4","author":"Bhaduri","year":"2013","journal-title":"Journal of Food Processing & Technology"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib7","doi-asserted-by":"crossref","first-page":"458","DOI":"10.1590\/fst.30416","article-title":"Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds","volume":"39","author":"Brites","year":"2019","journal-title":"Food Science and Technology"},{"key":"10.1016\/j.tifs.2020.07.017_bib8","doi-asserted-by":"crossref","first-page":"158","DOI":"10.1016\/j.jcs.2017.04.004","article-title":"The comparison of the effect of added amaranth, buckwheat, chickpea, maize, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread","volume":"75","author":"Bure\u0161ov\u00e1","year":"2017","journal-title":"Journal of Cereal Science"},{"issue":"5","key":"10.1016\/j.tifs.2020.07.017_bib10","doi-asserted-by":"crossref","first-page":"871","DOI":"10.1111\/1541-4337.12091","article-title":"Novel approaches in gluten free breadmaking: Interface between food science, nutrition, and health","volume":"13","author":"Capriles","year":"2014","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.tifs.2020.07.017_bib11","series-title":"Baked products: Science, technology and practice","first-page":"99","article-title":"The nature of baked product structure","author":"Cauvain","year":"2008"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib12","first-page":"108","article-title":"Gluten-free muffins based on fermented and unfermented buckwheat flour\u2013content of selected elements","volume":"55","author":"Ciesarov\u00e1","year":"2016","journal-title":"Journal of Food and Nutrition Research"},{"key":"10.1016\/j.tifs.2020.07.017_bib13","series-title":"Sorghum and millets: Chemistry, technology and nutritional attributes","first-page":"331","article-title":"Gluten-free dough-based foods and technologies","author":"Collar","year":"2019"},{"issue":"7","key":"10.1016\/j.tifs.2020.07.017_bib15","doi-asserted-by":"crossref","first-page":"1770","DOI":"10.1007\/s11947-012-0841-6","article-title":"Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough","volume":"6","author":"Dap\u010devi\u0107 Hadna\u0111ev","year":"2013","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/j.tifs.2020.07.017_bib16","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1016\/j.lwt.2018.12.026","article-title":"Characterization of the batter and gluten-free cake from extruded red rice flour","volume":"102","author":"Das","year":"2019","journal-title":"LWT"},{"key":"10.1016\/j.tifs.2020.07.017_bib17","series-title":"Principles of cereal science and technology","author":"Delcour","year":"2010"},{"key":"10.1016\/j.tifs.2020.07.017_bib18","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/j.lwt.2015.10.032","article-title":"Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes","volume":"66","author":"Dhen","year":"2016","journal-title":"Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology"},{"key":"10.1016\/j.tifs.2020.07.017_bib19","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1016\/j.tifs.2018.09.006","article-title":"Focus on gluten free biscuits: Ingredients and issues","volume":"81","author":"Di Cairano","year":"2018","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.tifs.2020.07.017_bib20","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.jfoodeng.2015.04.002","article-title":"Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies","volume":"162","author":"Duta","year":"2015","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.tifs.2020.07.017_bib21","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/j.tifs.2015.07.010","article-title":"Strategies for the aeration of gluten-free breads - a review","volume":"46","author":"Elgeti","year":"2015","journal-title":"Trends in Food Science & Technology"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib22","first-page":"142","article-title":"Biochemistry of foods","volume":"88","author":"Eskin","year":"2013","journal-title":"The Quarterly Review of Biology"},{"issue":"5","key":"10.1016\/j.tifs.2020.07.017_bib23","doi-asserted-by":"crossref","first-page":"353","DOI":"10.1111\/jtxs.12135","article-title":"Effect of liquid (native) and dry molasses originating from sugar beet on physical and textural properties of gluten-free biscuit and biscuit dough: Gluten-free biscuits enriched with beet molasses","volume":"46","author":"Filip\u010dev","year":"2015","journal-title":"Journal of Texture Studies"},{"issue":"1","key":"10.1016\/j.tifs.2020.07.017_bib24","doi-asserted-by":"crossref","first-page":"164","DOI":"10.1016\/j.foodchem.2010.08.055","article-title":"Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation","volume":"125","author":"Filip\u010dev","year":"2011","journal-title":"Food Chemistry"},{"issue":"1","key":"10.1016\/j.tifs.2020.07.017_bib25","doi-asserted-by":"crossref","first-page":"108","DOI":"10.1111\/jhn.12502","article-title":"An investigation into the nutritional composition and cost of gluten\u2010free versus regular food products in the UK","volume":"31","author":"Fry","year":"2018","journal-title":"Journal of Human Nutrition and Dietetics"},{"issue":"3\u20134","key":"10.1016\/j.tifs.2020.07.017_bib26","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1016\/j.tifs.2003.09.012","article-title":"Recent advances in the formulation of gluten-free cereal-based products","volume":"15","author":"Gallagher","year":"2004","journal-title":"Trends in Food Science & Technology"},{"issue":"sup4","key":"10.1016\/j.tifs.2020.07.017_bib27","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1080\/09637480802375523","article-title":"Quality of gluten-free supplemented cakes and biscuits","volume":"60","author":"Gambu\u015b","year":"2009","journal-title":"International Journal of Food Sciences & Nutrition"},{"issue":"3","key":"10.1016\/j.tifs.2020.07.017_bib28","doi-asserted-by":"crossref","first-page":"814","DOI":"10.1111\/ijfs.13034","article-title":"Incorporation of canola proteins extracted by electroactivated solutions in gluten-free biscuit formulation of rice-buckwheat flour blend: Assessment of quality characteristics and textural properties of the product","volume":"51","author":"Gerzhova","year":"2016","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/j.tifs.2020.07.017_bib29","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.tifs.2015.02.013","article-title":"Recent advances in development of gluten-free buckwheat products","volume":"44","author":"Gim\u00e9nez-Bastida","year":"2015","journal-title":"Trends in Food Science & Technology"},{"key":"10.1016\/j.tifs.2020.07.017_bib30","doi-asserted-by":"crossref","first-page":"157","DOI":"10.1016\/j.jcs.2017.06.008","article-title":"Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics","volume":"76","author":"Giuberti","year":"2017","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.tifs.2020.07.017_bib31","doi-asserted-by":"crossref","first-page":"679","DOI":"10.1016\/j.foodchem.2017.07.004","article-title":"Exploitation of alfalfa seed (Medicago sativa L.) flour into gluten-free rice cookies: Nutritional, antioxidant and quality characteristics","volume":"239","author":"Giuberti","year":"2018","journal-title":"Food Chemistry"},{"issue":"5","key":"10.1016\/j.tifs.2020.07.017_bib120","doi-asserted-by":"crossref","first-page":"1550","DOI":"10.1111\/1541-4337.12488","article-title":"Ingredient functionality during foam\u2010type cake making: a review","volume":"18","author":"Godefroidt","year":"2019","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"issue":"1","key":"10.1016\/j.tifs.2020.07.017_bib32","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.lwt.2009.06.026","article-title":"Effect of fiber size on the quality of fibre-enriched layer cakes","volume":"43","author":"G\u00f3mez","year":"2010","journal-title":"Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology"},{"issue":"9","key":"10.1016\/j.tifs.2020.07.017_bib33","doi-asserted-by":"crossref","first-page":"1794","DOI":"10.1111\/j.1365-2621.2010.02338.x","article-title":"Influence of flour mill streams on cake quality","volume":"45","author":"G\u00f3mez","year":"2010","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/j.tifs.2020.07.017_bib34","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1016\/j.jff.2018.03.007","article-title":"Stevia rebaudiana\u00a0: A sweetener and potential bioactive ingredient in the development of functional cookies","volume":"44","author":"G\u00f3ngora Salazar","year":"2018","journal-title":"Journal of Functional Foods"},{"key":"10.1016\/j.tifs.2020.07.017_bib35","doi-asserted-by":"crossref","first-page":"1731","DOI":"10.1056\/NEJMra071600","article-title":"Coeliac disease","volume":"357","author":"Green","year":"2007","journal-title":"New England Journal of Medicine"},{"key":"10.1016\/j.tifs.2020.07.017_bib36","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1016\/S0140-6736(03)14027-5","article-title":"Coeliac disease","volume":"362","author":"Green","year":"2003","journal-title":"The Lancet"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib37","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1016\/j.lwt.2012.03.015","article-title":"Effect of different fibers on batter and gluten-free layer cake properties","volume":"48","author":"Gularte","year":"2012","journal-title":"Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology"},{"issue":"8","key":"10.1016\/j.tifs.2020.07.017_bib38","doi-asserted-by":"crossref","first-page":"3142","DOI":"10.1007\/s11947-011-0642-3","article-title":"Impact of legume flours on quality and in vitro digestibility of starch and protein from gluten-free cakes","volume":"5","author":"Gularte","year":"2012","journal-title":"Food and Bioprocess Technology"},{"key":"10.1016\/j.tifs.2020.07.017_bib39","doi-asserted-by":"crossref","first-page":"265","DOI":"10.1016\/j.carbpol.2018.08.121","article-title":"Plantain flours as potential raw materials for the development of gluten-free functional foods","volume":"202","author":"Guti\u00e9rrez","year":"2018","journal-title":"Carbohydrate Polymers"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib40","doi-asserted-by":"crossref","first-page":"178","DOI":"10.1016\/j.jcs.2008.09.004","article-title":"Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking","volume":"49","author":"HadiNezhad","year":"2009","journal-title":"Journal of Cereal Science"},{"key":"10.1016\/j.tifs.2020.07.017_bib41","doi-asserted-by":"crossref","first-page":"195","DOI":"10.1016\/j.foodhyd.2012.12.021","article-title":"Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten free breads based on rice, maize, teff and buckwheat","volume":"32","author":"Hager","year":"2013","journal-title":"Food Hydrocolloids"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib42","doi-asserted-by":"crossref","first-page":"627","DOI":"10.1016\/j.foodres.2009.07.015","article-title":"Development of gluten-free cracker snacks using pulse flours and fractions","volume":"43","author":"Han","year":"2010","journal-title":"Food Research International"},{"issue":"9","key":"10.1016\/j.tifs.2020.07.017_bib43","doi-asserted-by":"crossref","first-page":"2280","DOI":"10.1007\/s11947-012-0922-6","article-title":"Influence of flour particle size on quality of gluten-free rice cakes","volume":"6","author":"de la Hera","year":"2012","journal-title":"Food and Bioprocess Technology"},{"issue":"5","key":"10.1016\/j.tifs.2020.07.017_bib44","doi-asserted-by":"crossref","first-page":"1087","DOI":"10.1111\/ijfs.13092","article-title":"Characterization of chickpea flour\u2010based gluten\u2010free batters and muffins with added biopolymers: Rheological, physical and sensory properties","volume":"51","author":"Herranz","year":"2016","journal-title":"International Journal of Food Science and Technology"},{"issue":"3","key":"10.1016\/j.tifs.2020.07.017_bib45","first-page":"222","article-title":"Studies regarding the obtaining and sensory analysis of gluten-free muffins with buckwheat flour addition","volume":"21","author":"Iovan","year":"2015","journal-title":"Journal of Agroalimentary Processes and Technologies"},{"issue":"4","key":"10.1016\/j.tifs.2020.07.017_bib46","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1016\/j.fshw.2016.09.003","article-title":"Celiac disease: Overview and considerations for development of gluten-free foods","volume":"5","author":"Jnawali","year":"2016","journal-title":"Food Science and Human Wellness"},{"issue":"1","key":"10.1016\/j.tifs.2020.07.017_bib47","doi-asserted-by":"crossref","DOI":"10.1111\/j.1365-2621.2004.tb17880.x","article-title":"Improvement of rheological and baking properties of cake batters with emulsifier gels","volume":"69","author":"Jyotsna","year":"2004","journal-title":"Journal of Food Science"},{"issue":"1","key":"10.1016\/j.tifs.2020.07.017_bib48","doi-asserted-by":"crossref","first-page":"628","DOI":"10.1016\/j.lwt.2014.02.039","article-title":"Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties","volume":"62","author":"Kaur","year":"2015","journal-title":"LWT-Food Science and Technology"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib49","first-page":"359","article-title":"Development and evaluation of gluten free muffins utilizing green banana flour","volume":"28","author":"Kaur","year":"2017","journal-title":"Bioved"},{"issue":"8","key":"10.1016\/j.tifs.2020.07.017_bib50","doi-asserted-by":"crossref","first-page":"1429","DOI":"10.1007\/s00217-017-2853-y","article-title":"Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites","volume":"243","author":"Korus","year":"2017","journal-title":"European Food Research and Technology"},{"issue":"3","key":"10.1016\/j.tifs.2020.07.017_bib51","doi-asserted-by":"crossref","first-page":"1033","DOI":"10.1016\/j.jfoodeng.2006.03.032","article-title":"Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations","volume":"79","author":"Lazaridou","year":"2007","journal-title":"Journal of Food Engineering"},{"key":"10.1016\/j.tifs.2020.07.017_bib52","first-page":"h4347","article-title":"Celiac disease and non-celiac gluten sensitivity","volume":"351","author":"Lebwohl","year":"2015","journal-title":"theBmj"},{"issue":"7","key":"10.1016\/j.tifs.2020.07.017_bib53","doi-asserted-by":"crossref","first-page":"725","DOI":"10.3109\/09637486.2011.572546","article-title":"Enrichment of gluten free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours","volume":"62","author":"Levent","year":"2011","journal-title":"International Journal of Food Sciences & Nutrition"},{"key":"10.1016\/j.tifs.2020.07.017_bib54","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1111\/j.1745-4557.2010.00307.x","article-title":"Effect of erythritol on quality characteristics of reduced calorie Danish cookies","volume":"33","author":"Lin","year":"2010","journal-title":"Journal of Food Quality"},{"key":"10.1016\/j.tifs.2020.07.017_bib55","doi-asserted-by":"crossref","first-page":"1064","DOI":"10.1016\/j.foodchem.2017.07.047","article-title":"Influence of different hydrocolloids on dough thermos-mechanical properties and in vitro starch digestibility of gluten free steamed bread based on potato flour","volume":"239","author":"Liu","year":"2017","journal-title":"Food Chemistry"},{"issue":"7","key":"10.1016\/j.tifs.2020.07.017_bib56","doi-asserted-by":"crossref","first-page":"866","DOI":"10.19026\/ajfst.5.3174","article-title":"Enhancing the nutritional value of gluten-free cookies with inulin","volume":"5","author":"Maghaydah","year":"2013","journal-title":"Advance Journal of Food Science and Technology"},{"issue":"8","key":"10.1016\/j.tifs.2020.07.017_bib57","first-page":"554","article-title":"Celiac disease: A challenge for all physicians","volume":"7","author":"Mahadov","year":"2011","journal-title":"Gastroenterol Hepatol (N Y)."},{"issue":"3","key":"10.1016\/j.tifs.2020.07.017_bib58","doi-asserted-by":"crossref","first-page":"1164","DOI":"10.1111\/jfpp.12076","article-title":"Influence of soy protein isolate on the quality of batter and sponge cake","volume":"38","author":"Majzoobi","year":"2014","journal-title":"Journal of Food Processing and Preservation"},{"key":"10.1016\/j.tifs.2020.07.017_bib59","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/j.jcs.2014.10.005","article-title":"Optimization of rheological properties of gluten free doughs with HPMC, psyllium and different levels of water","volume":"61","author":"Mancebo","year":"2015","journal-title":"Journal of Cereal Science"},{"issue":"1","key":"10.1016\/j.tifs.2020.07.017_bib60","doi-asserted-by":"crossref","first-page":"264","DOI":"10.1016\/j.lwt.2015.05.057","article-title":"Effect of flour properties on the quality characteristics of gluten free sugar-snap cookies","volume":"64","author":"Mancebo","year":"2015","journal-title":"Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology"},{"key":"10.1016\/j.tifs.2020.07.017_bib61","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1016\/j.lwt.2015.11.045","article-title":"Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies","volume":"67","author":"Mancebo","year":"2016","journal-title":"Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology"},{"key":"10.1016\/j.tifs.2020.07.017_bib62","series-title":"Technology of biscuits, crackers and cookies","author":"Manley","year":"2000"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib63","first-page":"122","article-title":"Studies on the formulation and quality characteristics of gluten free muffins","volume":"20","author":"Man","year":"2014","journal-title":"Journal of Agroalimentary Processes and Technologies"},{"key":"10.1016\/j.tifs.2020.07.017_bib64","doi-asserted-by":"crossref","first-page":"637","DOI":"10.1016\/j.lwt.2015.08.063","article-title":"Effect of heat treatment of sorghum flour on the functional properties of gluten free bread and cake","volume":"65","author":"Marston","year":"2016","journal-title":"LWT-Food Science and Technology"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib65","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.12770","article-title":"Valorization of carob's germ and seed peel as natural antioxidant ingredients in gluten-free crackers: Carob antioxidant by-products in gluten-free snack","volume":"41","author":"Martin-Diana","year":"2017","journal-title":"Journal of Food Processing and Preservation"},{"key":"10.1016\/j.tifs.2020.07.017_bib66","doi-asserted-by":"crossref","first-page":"404","DOI":"10.1016\/j.jcs.2010.07.002","article-title":"Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking","volume":"52","author":"Marti","year":"2010","journal-title":"Journal of Cereal Science"},{"issue":"4","key":"10.1016\/j.tifs.2020.07.017_bib67","doi-asserted-by":"crossref","first-page":"653","DOI":"10.1002\/jsfa.6732","article-title":"Understanding gluten\u2010free dough for reaching breads with physical quality and nutritional balance","volume":"95","author":"Matos","year":"2015","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.tifs.2020.07.017_bib68","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1016\/j.foodhyd.2013.05.007","article-title":"Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins","volume":"35","author":"Matos","year":"2014","journal-title":"Food Hydrocolloids"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib69","first-page":"367","article-title":"Balancing consumer protection and scientific integrity in the face of uncertainty: The example of gluten-free foods","volume":"65","author":"McCabe","year":"2010","journal-title":"Food and Drug Law Journal"},{"issue":"5","key":"10.1016\/j.tifs.2020.07.017_bib70","doi-asserted-by":"crossref","first-page":"1101","DOI":"10.1111\/1541-4337.12279","article-title":"Current and forward\u2010looking approaches to technological and nutritional improvements of gluten\u2010free bread with legume flours: A critical review","volume":"16","author":"Melini","year":"2017","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"issue":"1","key":"10.1016\/j.tifs.2020.07.017_bib71","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1111\/1750-3841.14413","article-title":"Effects of whole and malted quinoa flour addition on gluten\u2010free muffins quality","volume":"84","author":"Miranda Villa","year":"2019","journal-title":"Journal of Food Science"},{"issue":"1","key":"10.1016\/j.tifs.2020.07.017_bib72","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/j.jssas.2015.01.001","article-title":"Effect of apple pomace on quality characteristics of brown rice based cracker","volume":"16","author":"Mir","year":"2017","journal-title":"Journal of the Saudi Society of Agricultural Sciences"},{"key":"10.1016\/j.tifs.2020.07.017_bib73","doi-asserted-by":"crossref","first-page":"575","DOI":"10.1016\/j.lwt.2018.11.051","article-title":"Rheological and textural properties of gluten free doughs and breads based on fermented cassava, sweet potato and sorghum mixed flours","volume":"101","author":"Monthe","year":"2018","journal-title":"LWT-Food Science and Technology"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib74","first-page":"143","article-title":"The effects of protein isolates and hydrocolloids complexes on dough rheology, physicochemical properties and qualities of gluten-free crackers","volume":"4","author":"Nammakuna","year":"2015","journal-title":"Food Sciences and Nutrition"},{"key":"10.1016\/j.tifs.2020.07.017_bib75","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1016\/j.tifs.2017.06.004","article-title":"Gluten-free baking: Combating the challenges - a review","volume":"66","author":"Naqash","year":"2017","journal-title":"Trends in Food Science & Technology"},{"issue":"4","key":"10.1016\/j.tifs.2020.07.017_bib76","doi-asserted-by":"crossref","first-page":"803","DOI":"10.1111\/j.1365-2621.1996.tb12206.x","article-title":"Glass transition state diagram of a baked cracker and its relationship to gluten","volume":"61","author":"Nikolaidis","year":"1996","journal-title":"Journal of Food Science"},{"issue":"1","key":"10.1016\/j.tifs.2020.07.017_bib77","first-page":"1178693","article-title":"Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour","volume":"2","author":"\u00d6ks\u00fcz","year":"2016","journal-title":"Cogent Food & Agriculture"},{"key":"10.1016\/j.tifs.2020.07.017_bib79","doi-asserted-by":"crossref","first-page":"782","DOI":"10.1016\/j.foodres.2017.12.008","article-title":"The effects of microfluidization on rheological and textural properties of gluten free corn breads","volume":"105","author":"Ozturk","year":"2018","journal-title":"Food Research International"},{"key":"10.1016\/j.tifs.2020.07.017_bib80","doi-asserted-by":"crossref","first-page":"451","DOI":"10.1016\/j.lwt.2018.09.002","article-title":"Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage","volume":"98","author":"Paciulli","year":"2018","journal-title":"LWT"},{"issue":"4","key":"10.1016\/j.tifs.2020.07.017_bib81","doi-asserted-by":"crossref","first-page":"87","DOI":"10.3390\/foods5040087","article-title":"Overview on the general approaches to improve gluten-free pasta and bread","volume":"5","author":"Padalino","year":"2016","journal-title":"Foods"},{"issue":"3","key":"10.1016\/j.tifs.2020.07.017_bib82","doi-asserted-by":"crossref","first-page":"725","DOI":"10.1016\/j.lwt.2010.11.008","article-title":"Arabinoxylan oligosaccharides (AXOS) as a potential sucrose replacer in sugar-snap cookies","volume":"44","author":"Pareyt","year":"2010","journal-title":"Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology"},{"issue":"3","key":"10.1016\/j.tifs.2020.07.017_bib83","doi-asserted-by":"crossref","first-page":"863","DOI":"10.1016\/j.jcs.2008.06.011","article-title":"The role of gluten in a sugar-snap cookie system: A model approach based on gluten\u2013starch blends","volume":"48","author":"Pareyt","year":"2008","journal-title":"Journal of Cereal Science"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib84","first-page":"163","article-title":"Development of gluten free cookies from rice and coconut flour blends. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca","volume":"73","author":"Paucean","year":"2016","journal-title":"Food Science and Technology"},{"issue":"12","key":"10.1016\/j.tifs.2020.07.017_bib85","doi-asserted-by":"crossref","first-page":"2591","DOI":"10.1111\/j.1365-2621.2011.02788.x","article-title":"The role of xanthan gum in the quality of gluten free cakes: Improved bakery products for coeliac patients: The role of xanthan gum in the quality of gluten free cakes","volume":"46","author":"Preichardt","year":"2011","journal-title":"International Journal of Food Science and Technology"},{"issue":"3","key":"10.1016\/j.tifs.2020.07.017_bib86","doi-asserted-by":"crossref","first-page":"C318","DOI":"10.1111\/1750-3841.12370","article-title":"Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers","volume":"79","author":"Rado\u010daj","year":"2014","journal-title":"Journal of Food Science"},{"issue":"3","key":"10.1016\/j.tifs.2020.07.017_bib87","doi-asserted-by":"crossref","first-page":"272","DOI":"10.1016\/j.jfoodeng.2010.09.001","article-title":"Rheological study of layer cake batters made with soybean protein isolate and different starch sources","volume":"102","author":"Ronda","year":"2011","journal-title":"Journal of Food Engineering"},{"issue":"1","key":"10.1016\/j.tifs.2020.07.017_bib88","doi-asserted-by":"crossref","first-page":"88","DOI":"10.1053\/j.gastro.2009.03.059","article-title":"Increased prevalence and mortality in undiagnosed celiac disease","volume":"137","author":"Rubio Tapia","year":"2009","journal-title":"Gastroenterology"},{"issue":"4","key":"10.1016\/j.tifs.2020.07.017_bib89","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1111\/j.1365-2621.1970.tb01580.x","article-title":"Heat treatment of flour as an alternative to chlorination","volume":"5","author":"Russo","year":"1970","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/j.tifs.2020.07.017_bib90","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.lwt.2018.04.014","article-title":"Influence of protein source on the characteristics of gluten-free layer cakes","volume":"94","author":"Sahag\u00fan","year":"2018","journal-title":"LWT- Food Science and Technology"},{"issue":"14","key":"10.1016\/j.tifs.2020.07.017_bib91","doi-asserted-by":"crossref","first-page":"1419","DOI":"10.1002\/jsfa.1557","article-title":"Functionality of emulsifiers in sponge cake production","volume":"83","author":"Sahi","year":"2003","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"6","key":"10.1016\/j.tifs.2020.07.017_bib92","first-page":"3763","article-title":"Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation","volume":"52","author":"Sarabhai","year":"2015","journal-title":"Journal of Food Science & Technology"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib93","doi-asserted-by":"crossref","first-page":"1301","DOI":"10.1016\/j.lwt.2015.03.111","article-title":"Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough","volume":"63","author":"Sarabhai","year":"2015","journal-title":"Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib94","doi-asserted-by":"crossref","first-page":"124","DOI":"10.1111\/jtxs.12374","article-title":"Fiber concentrates from raspberry and blueberry pomace in gluten\u2010free cookie formulation: Effect on dough rheology and cookie baking properties","volume":"50","author":"\u0160ari\u0107","year":"2019","journal-title":"Journal of Texture Studies"},{"issue":"5","key":"10.1016\/j.tifs.2020.07.017_bib95","doi-asserted-by":"crossref","first-page":"369","DOI":"10.1007\/s00217-003-0694-3","article-title":"Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits","volume":"216","author":"Schober","year":"2003","journal-title":"European Food Research and Technology"},{"issue":"3","key":"10.1016\/j.tifs.2020.07.017_bib96","doi-asserted-by":"crossref","first-page":"694","DOI":"10.1016\/j.lwt.2010.11.010","article-title":"Quality assessment of gluten-free crackers based on buckwheat flour","volume":"44","author":"Sedej","year":"2011","journal-title":"LWT-Food science and technology"},{"issue":"12","key":"10.1016\/j.tifs.2020.07.017_bib97","doi-asserted-by":"crossref","first-page":"2141","DOI":"10.1007\/s00217-018-3122-4","article-title":"Cooking water of yellow soybeans as emulsifier in gluten-free crackers","volume":"244","author":"Serventi","year":"2018","journal-title":"European Food Research and Technology"},{"key":"10.1016\/j.tifs.2020.07.017_bib98","doi-asserted-by":"crossref","first-page":"362","DOI":"10.1016\/j.lwt.2017.12.023","article-title":"The effect of chickpea protein isolate in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten free muffins and batter based on millet flour","volume":"90","author":"Shaabani","year":"2017","journal-title":"LWT"},{"issue":"5590","key":"10.1016\/j.tifs.2020.07.017_bib99","doi-asserted-by":"crossref","first-page":"2275","DOI":"10.1126\/science.1074129","article-title":"Structural basis for gluten intolerance in celiac sprue","volume":"297","author":"Shan","year":"2002","journal-title":"Science"},{"issue":"10","key":"10.1016\/j.tifs.2020.07.017_bib100","doi-asserted-by":"crossref","first-page":"2237","DOI":"10.1111\/ijfs.12537","article-title":"Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins","volume":"49","author":"Shevkani","year":"2014","journal-title":"International Journal of Food Science and Technology"},{"key":"10.1016\/j.tifs.2020.07.017_bib101","first-page":"704","article-title":"Future snacks and snack food technology","volume":"39","author":"Shukla","year":"1994","journal-title":"Cereal Foods World"},{"issue":"1","key":"10.1016\/j.tifs.2020.07.017_bib102","first-page":"77","article-title":"Consumer acceptability of gluten-free cookies containing raw cooked and germinated pinto bean flours","volume":"6","author":"Simons","year":"2018","journal-title":"Food Sciences and Nutrition"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib103","doi-asserted-by":"crossref","first-page":"1269","DOI":"10.1007\/s13197-015-2103-x","article-title":"Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum","volume":"53","author":"Singh","year":"2016","journal-title":"Journal of Food Science & Technology"},{"issue":"1","key":"10.1016\/j.tifs.2020.07.017_bib104","first-page":"43","article-title":"Optimization of gluten free biscuit from foxtail, copra meal and amaranth","volume":"39","author":"Singh","year":"2018","journal-title":"Food Science and Technology"},{"key":"10.1016\/j.tifs.2020.07.017_bib105","first-page":"601","article-title":"Association of sugar-snap cookie quality with high molecular weight glutenin alleles in soft white spring wheats","volume":"70","author":"Souza","year":"1994","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.tifs.2020.07.017_bib106","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1094\/CCHEM.2000.77.2.96","article-title":"Cooking characteristics and quality of noodles from food sorghum","volume":"77","author":"Suhendro","year":"2000","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.tifs.2020.07.017_bib107","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1016\/j.foodchem.2018.07.189","article-title":"Rheological and quality characteristics of composite gluten-free dough and biscuits supplemented with fermented and unfermented Agaricus bisporus polysaccharide flour","volume":"271","author":"Sulieman","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.tifs.2020.07.017_bib108","doi-asserted-by":"crossref","first-page":"475","DOI":"10.1094\/CCHEM.2004.81.4.475","article-title":"Production of Bihon-type noodles from maize starch differing in amylose content","volume":"81","author":"Tam","year":"2004","journal-title":"Cereal Chemistry"},{"key":"10.1016\/j.tifs.2020.07.017_bib109","doi-asserted-by":"crossref","first-page":"10","DOI":"10.1016\/j.tifs.2018.08.015","article-title":"Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality","volume":"81","author":"Tebben","year":"2018","journal-title":"Trends in Food Science & Technology"},{"issue":"2","key":"10.1016\/j.tifs.2020.07.017_bib110","doi-asserted-by":"crossref","first-page":"E341","DOI":"10.1111\/1750-3841.12766","article-title":"Rheological, physical, and sensory attributes of gluten-free rice cakes containing resistant starch","volume":"80","author":"Tsatsaragkou","year":"2015","journal-title":"Journal of Food Science"},{"issue":"4","key":"10.1016\/j.tifs.2020.07.017_bib111","doi-asserted-by":"crossref","first-page":"396","DOI":"10.3390\/nu9040396","article-title":"Cereal consumption among subjects with celiac disease: A snapshot for nutritional considerations","volume":"9","author":"Valitutti","year":"2017","journal-title":"Nutrients"},{"issue":"1","key":"10.1016\/j.tifs.2020.07.017_bib112","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1016\/j.tifs.2013.01.001","article-title":"Ingredient functionality in batter type cake making","volume":"30","author":"Wilderjans","year":"2013","journal-title":"Trends in Food Science & Technology"},{"issue":"1","key":"10.1016\/j.tifs.2020.07.017_bib113","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.foodchem.2009.09.067","article-title":"A model approach to starch and protein functionality in a pound cake system","volume":"120","author":"Wilderjans","year":"2010","journal-title":"Food Chemistry"},{"issue":"4","key":"10.1016\/j.tifs.2020.07.017_bib114","doi-asserted-by":"crossref","first-page":"909","DOI":"10.1016\/j.foodchem.2008.02.079","article-title":"The role of gluten in a pound cake system: A model approach based on gluten-starch blends","volume":"110","author":"Wilderjans","year":"2008","journal-title":"Food Chemistry"},{"key":"10.1016\/j.tifs.2020.07.017_bib115","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.lwt.2019.03.050","article-title":"Effect of milling methods on the properties of rice flour and gluten free rice bread","volume":"108","author":"Wu","year":"2018","journal-title":"LWT-Food Science and Technology"},{"key":"10.1016\/j.tifs.2020.07.017_bib116","doi-asserted-by":"crossref","first-page":"629","DOI":"10.1016\/j.jff.2018.11.052","article-title":"Dough properties, bread quality, and associated interactions with added phenolic compounds: A review","volume":"52","author":"Xu","year":"2019","journal-title":"Journal of Functional Foods"},{"issue":"4","key":"10.1016\/j.tifs.2020.07.017_bib117","doi-asserted-by":"crossref","first-page":"737","DOI":"10.1515\/ijfe-2014-0024","article-title":"Optimization of gluten-free cake prepared from chestnut flour and transglutaminase: Response surface methodology approach","volume":"10","author":"Yildiz","year":"2014","journal-title":"International Journal of Food Engineering"},{"key":"10.1016\/j.tifs.2020.07.017_bib118","doi-asserted-by":"crossref","first-page":"358","DOI":"10.1016\/j.foodchem.2009.12.036","article-title":"Effect of heat-moisture treatment on rice starch of varying amylose content","volume":"121","author":"Zavareze","year":"2010","journal-title":"Food Chemistry"},{"issue":"6","key":"10.1016\/j.tifs.2020.07.017_bib119","doi-asserted-by":"crossref","first-page":"1425","DOI":"10.1007\/s13197-017-2561-4","article-title":"Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins","volume":"54","author":"Zieli\u0144ski","year":"2017","journal-title":"Journal of Food Science & Technology"}],"container-title":["Trends in Food Science & Technology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S092422442030546X?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S092422442030546X?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,13]],"date-time":"2025-10-13T08:15:17Z","timestamp":1760343317000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S092422442030546X"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,9]]},"references-count":118,"alternative-id":["S092422442030546X"],"URL":"https:\/\/doi.org\/10.1016\/j.tifs.2020.07.017","relation":{},"ISSN":["0924-2244"],"issn-type":[{"value":"0924-2244","type":"print"}],"subject":[],"published":{"date-parts":[[2020,9]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Advanced properties of gluten-free cookies, cakes, and crackers: A review","name":"articletitle","label":"Article Title"},{"value":"Trends in Food Science & Technology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.tifs.2020.07.017","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2020 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}