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The Improvement of Nutritional and Technological Properties of Gluten-Free Cereal-Based Products (Turkish with English Abstract)

Year 2011, Volume: 36 Issue: 5, 287 - 294, 01.10.2011

Abstract

Celiac disease is one of the most common food intolerances with prevalence of 1-2% worldwide. Currently, a lifelong gluten-free diet and so the consumption of only gluten-free product is the basic treatment for celiac disease. Gluten is the main structure-forming protein in dough, responsible for the elastic and extensible properties of dough and contributes to appearance and microstructure of product. A wide variety of components can be added to the formulation in gluten-free products to overcome the quality defects and dietary problems due to the lack of the gluten. The use of starch and hydrocolloids is a common approach for the formation of the desired structure of dough to mimic gluten and the improvements of quality characteristics such as color, appearance, texture and flavor after the baking process. There have been such studies on the increase of vitamin, mineral and protein content of gluten-free products with low nutritional value. In this review, the studies for improving the nutritional and technological characteristics of gluten-free bread, cakes, biscuits and pasta-noodles have been considered.

References

  • O’Neill J. 2010. Gluten-free foods: Trends, challenges, and solutions. CFW, 55: 220-223.
  • İşleroğlu H, Dirim SN, Ertekin FK. 2009. Gluten içermeyen, hububat esaslı alternatif ürün formülasyonları ve üretim teknolojileri. GIDA, 34: 29-36.
  • Catassi C, Fasano A. 2008. Celiac disease. In: Gluten-free cereal products and beverages, Arendt EK, Dal Bello F (eds.), Academic Press, UK, pp.1-27.
  • Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, De Vincenzi M, Giovannini C, D'Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt E, Gobbetti M. 2004. Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients. App Environ Microbiol, 70: 1088-1096.
  • De Angelis M, Coda R, Silano M, Minervini F, Rizzello CG, Di Cagno R, Vicentini O, De Vincenzi M, Gobbetti M. 2006. Fermentation by selected sourdough lactic acid bacteria to decrease celiac intolerance to rye flour. J Cereal Sci, 43: 301-331.
  • Ciclitira PJ, Ellis HJ, Lundin KEA. 2005. Gluten- free diet-what is toxic? Best Pract Res Clin Gastroenterol, 19: 359–371.
  • Cabrera-Chávez F, Calderón de la Barca AM. 2010. Trends in wheat technology and modification of gluten proteins for dietary treatment of coeliac disease patients. J Cereal Sci, 52: 1-5.
  • Elsurer R, Tatar G, Sımsek H, Balaban YH, Aydınlı M, Sokmensuer C. 2005. Celiac disease in the Turkish population. Diges Dis Sci, 50: 136- 142.
  • Holtmeier W, Caspary WF. 2006. Celiac disease. Orphanet J Rare Dis, 1: 3.
  • Moroni AV, Dal Bello F, Arendt EK. 2009. Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue? Food Microbiol, 26: 676–684.
  • Cureton P, Fasano A. 2009. The increasing incidence of celiac disease and the range of gluten-free products in the marketplace. In: Gluten-free food science and technology, Gallagher E (ed.), Blackwell Publishing, UK, pp. 1-15.
  • Torbica A, Hadnadev M, Dapcevic T. 2010. Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocoll, 24: 626-632.
  • Turabi E, Sumnu G, Sahin S. 2010. Quantitative analysis of macro and micro-structure of gluten- free rice cakes containing different types of gums baked in different ovens. Food Hydrocoll, 24: 755-762.
  • Gallagher E, Gormley TR, Arendt EK. 2004. Recent advances in the formulation of gluten- free cereal-based products. Trends Food Sci Tech, 15: 143–152.
  • de Simas KN, Vieira L do N, Podestá R, Müller CMO, Vieira MA, Beber RC, Reis MS,. Barreto PLM, Amante ER, Amboni RDMC. 2009. Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookies. Int J Food Sci Technol, 44: 531–538.
  • Gallagher E. 2008. Formulation and nutritional aspects of gluten-free cereal products and infant foods. In: Gluten-free cereal products and beverages, Arendt EK, Dal Bello F (eds.), Academic Press, UK, pp. 321-346.
  • Gallagher E, Gormley TR, Arendt EK. 2003. Crust and crumb characteristics of gluten free breads. J Food Eng, 56: 153–161.
  • Thompson T. 2009. The nutritional quality of gluten-free foods. In: Gluten-free food science and technology, Gallagher E (ed.), Blackwell Publishing, UK, pp. 42-51.
  • Arendt EK, Morrissey A, Moore MM, Dal Bello F.2008. Gluten-free breads. In: Gluten-free cereal products and beverages, Arendt EK, Dal Bello F (eds.), Academic Press, UK, pp 289-319.
  • Pruska-Kedzior A, Kedzior Z, Goracy M, Pietrowska K, Przybylska A, Spychalska K. 2008. Comparison of rheological, fermentative and baking properties of gluten-free dough formulations. Eur Food Res Technol, 227: 1523–1536.
  • Gujral HS, Haros M, Rosell CM. 2003. Starch hydrolysing enzymes for retarding the staling for rice bread. Cereal Chem, 80: 750-754.
  • Ahlborn GJ, Pike OA, Hendrix SB, Hess WM, Huber CS. 2005. Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads. Cereal Chem, 82: 328–335.
  • Moore MM, Dal Bello F, Arendt EK. 2008. Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread. Eur Food Res Technol, 226: 1309-1316.
  • Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Eng, 79: 1033–1047.
  • McCarthy DF, Gallagher E, Gormley TR, Schober TJ, Arendt EK. 2005. Application of response surface methodology in the development of gluten-free bread. Cereal Chem, 82: 609-615.
  • Marco C, Rosell CM. 2008. Functional and rheological properties of protein enriched gluten free composite flours. J Food Eng, 88: 94–103.
  • Hager AS, Ryan LAM, Schwab C, Gänzle MG, O’Doherty JV, Arendt EK. 2010. Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread. Eur Food Res Technol, 232: 405-413.
  • Hegazy AI, Ammar MS, Ibrahium MI. 2009. Production of Egyptian gluten-free bread. World J Dairy Food Sci, 4: 123-128.
  • Arendt EK, Ryan LAM, Dal Bello FD. 2007. Impact of sourdough on the texture of bread. Food Microbiol, 24: 165–174.
  • Schober TJ. 2009. Manufacture of gluten-free specialty breads and confectionery products. In: Gluten-free food science and technology, Gallagher E (ed.), Blackwell Publishing, UK, pp. 130-180
  • Shih FF, Truong VD, Daigle KW. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. J Food Qual, 29: 97–107.
  • Gambus H, Gambus F, Pastuszka D, Wrona P, Ziobro R, Sabat R, Mickowska B, Nowotna A, Sikora M. 2009. Quality of gluten-free supplemented cakes and biscuits. Int J Food Sci Nutr, 60: 31-50.
  • Doweidar MMM. 2006. Production and evaluation of gluten free cake. Bull Fac Agric Univ Cairo, 57: 665-684.
  • Turabi E, Sumnu G, Sahin S. 2008. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocoll, 22: 305-312.
  • Ronda F, Oliete B, Gómez M, Caballero PA, Pando V. 2011. Rheological study of layer cake batters made with soybean protein isolate and different starch sources. J Food Eng, 102: 272- 277.
  • Schober TJ, O’Brien CM, McCarthy D, Darnedde A, Arendt EK. 2003. Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits. Eur Food Res Technol, 216: 369–376.
  • de Oliveira KE, Takase I, Gonçalves ÉCB de A. 2009. Development of gluten-free cookie from medicinal plants (Guarana - Paullinea cupana and Catuaba - Anemopaegma mirandum) aiming at copper, iron, and zinc supplementation. Ciênc Tecnol Aliment, 29: 631-635.
  • Granato D, Ellendersen L de SN. 2009. Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten- free cookies. Ciênc Tecnol Aliment, 29: 395-400. 39. Rodrigues Ferreira SM, Luparelli PC, Schieferdecker ME, Vilela RM. 2009. Gluten free cookies prepared with sorghum flour. Arch Latinoam Nutr, 59: 433-440.
  • de la Barca AM, Rojas-Martínez ME, Islas-Rubio AR, Cabrera-Chávez F. 2010. Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities. Plant Food Hum Nutr, 65: 241-246.
  • Molina MR, Mayorga I, Lachance PA, Bressani R. 1975. Production of high protein quality pasta products using a semolina-corn-soy flour mixture. I. Influence of thermal processing of corn flour on pasta quality. Cereal Chem, 52: 240–247.
  • Huang JC, Knight S, Goad C. 2001. Model prediction for sensory attributes of non-gluten pasta. J Food Qual, 24: 495–511.
  • Yalcin S, Basman A. 2008. Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle. Int J Food Sci Technol, 43: 1637–1644.
  • Takács K, Némedi E, Márta D, Gelencsér É, Kovács ET. 2007. Use of the enzyme transglutaminase for developing glutenfree noodle products from pea flour. Acta Alimentaria, 36: 195-205.
  • Sozer N. 2009. Rheological properties of rice pasta dough supplemented with proteins and gums. Food Hydrocoll, 23: 849–855.
  • Bilgiçli N. 2008. Utilization of buckwheat flour in gluten-free egg noodle production. J Food Agr Environ, 6: 113-115.
  • Torres A, Frias J, Granito M, Vidal-Valverde C. 2009. Fermented pigeon pea (Cajanus cajan) ingredients in pasta products. J Agric Food Chem, 54: 6685-6691

Tahıl Esaslı Glutensiz Ürünlerin Besinsel ve Teknolojik Özelliklerinin İyileştirilmesi

Year 2011, Volume: 36 Issue: 5, 287 - 294, 01.10.2011

Abstract

Çölyak hastalığı en yaygın gıda intoleranslarından biridir ve dünya nüfusunun %1-2’sini etkilemektedir. Çölyak hastalığında, yaşam boyu gluten içermeyen bir diyet ve sadece glutensiz ürünlerin tüketilmesi, temel tedavi yöntemidir. Gluten ise hamurun elastikiyet ve uzayabilirlik özelliklerinden sorumlu olan, ürünün görünüm ve içyapısına katkıda bulunan, hamurun temel yapısını oluşturan proteindir. Gluten içermeyen ürünlerde gluten eksikliğinden kaynaklanan kalite kusurlarının ve besinsel problemlerin giderilmesi için formülasyona çok çeşitli bileşenler ilave edilebilmektedir. Gluteni taklit ederek istenilen hamur yapısının oluşması ve fırınlama sonrasında renk, görünüş, tekstür ve lezzet gibi kalite özelliklerinin iyileştirilmesi amacıyla nişasta ve hidrokolloid kullanımı yaygın bir yaklaşımdır. Besinsel değeri düşük olan glutensiz ürünlerin vitamin, mineral ve protein içeriklerinin artırılmasına yönelik çalışmalar mevcuttur. Bu derlemede gluten içermeyen ekmek, kek, bisküvi ile makarna-eriştenin besinsel ve teknolojik özelliklerinin iyileştirilmesine yönelik yapılan çalışmalar üzerinde durulmuştur.

References

  • O’Neill J. 2010. Gluten-free foods: Trends, challenges, and solutions. CFW, 55: 220-223.
  • İşleroğlu H, Dirim SN, Ertekin FK. 2009. Gluten içermeyen, hububat esaslı alternatif ürün formülasyonları ve üretim teknolojileri. GIDA, 34: 29-36.
  • Catassi C, Fasano A. 2008. Celiac disease. In: Gluten-free cereal products and beverages, Arendt EK, Dal Bello F (eds.), Academic Press, UK, pp.1-27.
  • Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, De Vincenzi M, Giovannini C, D'Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt E, Gobbetti M. 2004. Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients. App Environ Microbiol, 70: 1088-1096.
  • De Angelis M, Coda R, Silano M, Minervini F, Rizzello CG, Di Cagno R, Vicentini O, De Vincenzi M, Gobbetti M. 2006. Fermentation by selected sourdough lactic acid bacteria to decrease celiac intolerance to rye flour. J Cereal Sci, 43: 301-331.
  • Ciclitira PJ, Ellis HJ, Lundin KEA. 2005. Gluten- free diet-what is toxic? Best Pract Res Clin Gastroenterol, 19: 359–371.
  • Cabrera-Chávez F, Calderón de la Barca AM. 2010. Trends in wheat technology and modification of gluten proteins for dietary treatment of coeliac disease patients. J Cereal Sci, 52: 1-5.
  • Elsurer R, Tatar G, Sımsek H, Balaban YH, Aydınlı M, Sokmensuer C. 2005. Celiac disease in the Turkish population. Diges Dis Sci, 50: 136- 142.
  • Holtmeier W, Caspary WF. 2006. Celiac disease. Orphanet J Rare Dis, 1: 3.
  • Moroni AV, Dal Bello F, Arendt EK. 2009. Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue? Food Microbiol, 26: 676–684.
  • Cureton P, Fasano A. 2009. The increasing incidence of celiac disease and the range of gluten-free products in the marketplace. In: Gluten-free food science and technology, Gallagher E (ed.), Blackwell Publishing, UK, pp. 1-15.
  • Torbica A, Hadnadev M, Dapcevic T. 2010. Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour. Food Hydrocoll, 24: 626-632.
  • Turabi E, Sumnu G, Sahin S. 2010. Quantitative analysis of macro and micro-structure of gluten- free rice cakes containing different types of gums baked in different ovens. Food Hydrocoll, 24: 755-762.
  • Gallagher E, Gormley TR, Arendt EK. 2004. Recent advances in the formulation of gluten- free cereal-based products. Trends Food Sci Tech, 15: 143–152.
  • de Simas KN, Vieira L do N, Podestá R, Müller CMO, Vieira MA, Beber RC, Reis MS,. Barreto PLM, Amante ER, Amboni RDMC. 2009. Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookies. Int J Food Sci Technol, 44: 531–538.
  • Gallagher E. 2008. Formulation and nutritional aspects of gluten-free cereal products and infant foods. In: Gluten-free cereal products and beverages, Arendt EK, Dal Bello F (eds.), Academic Press, UK, pp. 321-346.
  • Gallagher E, Gormley TR, Arendt EK. 2003. Crust and crumb characteristics of gluten free breads. J Food Eng, 56: 153–161.
  • Thompson T. 2009. The nutritional quality of gluten-free foods. In: Gluten-free food science and technology, Gallagher E (ed.), Blackwell Publishing, UK, pp. 42-51.
  • Arendt EK, Morrissey A, Moore MM, Dal Bello F.2008. Gluten-free breads. In: Gluten-free cereal products and beverages, Arendt EK, Dal Bello F (eds.), Academic Press, UK, pp 289-319.
  • Pruska-Kedzior A, Kedzior Z, Goracy M, Pietrowska K, Przybylska A, Spychalska K. 2008. Comparison of rheological, fermentative and baking properties of gluten-free dough formulations. Eur Food Res Technol, 227: 1523–1536.
  • Gujral HS, Haros M, Rosell CM. 2003. Starch hydrolysing enzymes for retarding the staling for rice bread. Cereal Chem, 80: 750-754.
  • Ahlborn GJ, Pike OA, Hendrix SB, Hess WM, Huber CS. 2005. Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads. Cereal Chem, 82: 328–335.
  • Moore MM, Dal Bello F, Arendt EK. 2008. Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free bread. Eur Food Res Technol, 226: 1309-1316.
  • Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG. 2007. Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Eng, 79: 1033–1047.
  • McCarthy DF, Gallagher E, Gormley TR, Schober TJ, Arendt EK. 2005. Application of response surface methodology in the development of gluten-free bread. Cereal Chem, 82: 609-615.
  • Marco C, Rosell CM. 2008. Functional and rheological properties of protein enriched gluten free composite flours. J Food Eng, 88: 94–103.
  • Hager AS, Ryan LAM, Schwab C, Gänzle MG, O’Doherty JV, Arendt EK. 2010. Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread. Eur Food Res Technol, 232: 405-413.
  • Hegazy AI, Ammar MS, Ibrahium MI. 2009. Production of Egyptian gluten-free bread. World J Dairy Food Sci, 4: 123-128.
  • Arendt EK, Ryan LAM, Dal Bello FD. 2007. Impact of sourdough on the texture of bread. Food Microbiol, 24: 165–174.
  • Schober TJ. 2009. Manufacture of gluten-free specialty breads and confectionery products. In: Gluten-free food science and technology, Gallagher E (ed.), Blackwell Publishing, UK, pp. 130-180
  • Shih FF, Truong VD, Daigle KW. 2006. Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. J Food Qual, 29: 97–107.
  • Gambus H, Gambus F, Pastuszka D, Wrona P, Ziobro R, Sabat R, Mickowska B, Nowotna A, Sikora M. 2009. Quality of gluten-free supplemented cakes and biscuits. Int J Food Sci Nutr, 60: 31-50.
  • Doweidar MMM. 2006. Production and evaluation of gluten free cake. Bull Fac Agric Univ Cairo, 57: 665-684.
  • Turabi E, Sumnu G, Sahin S. 2008. Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocoll, 22: 305-312.
  • Ronda F, Oliete B, Gómez M, Caballero PA, Pando V. 2011. Rheological study of layer cake batters made with soybean protein isolate and different starch sources. J Food Eng, 102: 272- 277.
  • Schober TJ, O’Brien CM, McCarthy D, Darnedde A, Arendt EK. 2003. Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits. Eur Food Res Technol, 216: 369–376.
  • de Oliveira KE, Takase I, Gonçalves ÉCB de A. 2009. Development of gluten-free cookie from medicinal plants (Guarana - Paullinea cupana and Catuaba - Anemopaegma mirandum) aiming at copper, iron, and zinc supplementation. Ciênc Tecnol Aliment, 29: 631-635.
  • Granato D, Ellendersen L de SN. 2009. Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten- free cookies. Ciênc Tecnol Aliment, 29: 395-400. 39. Rodrigues Ferreira SM, Luparelli PC, Schieferdecker ME, Vilela RM. 2009. Gluten free cookies prepared with sorghum flour. Arch Latinoam Nutr, 59: 433-440.
  • de la Barca AM, Rojas-Martínez ME, Islas-Rubio AR, Cabrera-Chávez F. 2010. Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities. Plant Food Hum Nutr, 65: 241-246.
  • Molina MR, Mayorga I, Lachance PA, Bressani R. 1975. Production of high protein quality pasta products using a semolina-corn-soy flour mixture. I. Influence of thermal processing of corn flour on pasta quality. Cereal Chem, 52: 240–247.
  • Huang JC, Knight S, Goad C. 2001. Model prediction for sensory attributes of non-gluten pasta. J Food Qual, 24: 495–511.
  • Yalcin S, Basman A. 2008. Effects of gelatinisation level, gum and transglutaminase on the quality characteristics of rice noodle. Int J Food Sci Technol, 43: 1637–1644.
  • Takács K, Némedi E, Márta D, Gelencsér É, Kovács ET. 2007. Use of the enzyme transglutaminase for developing glutenfree noodle products from pea flour. Acta Alimentaria, 36: 195-205.
  • Sozer N. 2009. Rheological properties of rice pasta dough supplemented with proteins and gums. Food Hydrocoll, 23: 849–855.
  • Bilgiçli N. 2008. Utilization of buckwheat flour in gluten-free egg noodle production. J Food Agr Environ, 6: 113-115.
  • Torres A, Frias J, Granito M, Vidal-Valverde C. 2009. Fermented pigeon pea (Cajanus cajan) ingredients in pasta products. J Agric Food Chem, 54: 6685-6691
There are 46 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Gamze Özuğur This is me

Mehmet Hayta This is me

Publication Date October 1, 2011
Published in Issue Year 2011 Volume: 36 Issue: 5

Cite

APA Özuğur, G. ., & Hayta, M. . (2011). Tahıl Esaslı Glutensiz Ürünlerin Besinsel ve Teknolojik Özelliklerinin İyileştirilmesi. Gıda, 36(5), 287-294.
AMA Özuğur G, Hayta M. Tahıl Esaslı Glutensiz Ürünlerin Besinsel ve Teknolojik Özelliklerinin İyileştirilmesi. The Journal of Food. October 2011;36(5):287-294.
Chicago Özuğur, Gamze, and Mehmet Hayta. “Tahıl Esaslı Glutensiz Ürünlerin Besinsel Ve Teknolojik Özelliklerinin İyileştirilmesi”. Gıda 36, no. 5 (October 2011): 287-94.
EndNote Özuğur G, Hayta M (October 1, 2011) Tahıl Esaslı Glutensiz Ürünlerin Besinsel ve Teknolojik Özelliklerinin İyileştirilmesi. Gıda 36 5 287–294.
IEEE G. . Özuğur and M. . Hayta, “Tahıl Esaslı Glutensiz Ürünlerin Besinsel ve Teknolojik Özelliklerinin İyileştirilmesi”, The Journal of Food, vol. 36, no. 5, pp. 287–294, 2011.
ISNAD Özuğur, Gamze - Hayta, Mehmet. “Tahıl Esaslı Glutensiz Ürünlerin Besinsel Ve Teknolojik Özelliklerinin İyileştirilmesi”. Gıda 36/5 (October 2011), 287-294.
JAMA Özuğur G, Hayta M. Tahıl Esaslı Glutensiz Ürünlerin Besinsel ve Teknolojik Özelliklerinin İyileştirilmesi. The Journal of Food. 2011;36:287–294.
MLA Özuğur, Gamze and Mehmet Hayta. “Tahıl Esaslı Glutensiz Ürünlerin Besinsel Ve Teknolojik Özelliklerinin İyileştirilmesi”. Gıda, vol. 36, no. 5, 2011, pp. 287-94.
Vancouver Özuğur G, Hayta M. Tahıl Esaslı Glutensiz Ürünlerin Besinsel ve Teknolojik Özelliklerinin İyileştirilmesi. The Journal of Food. 2011;36(5):287-94.

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