The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmosphere

European Food Research and Technology

Volumn 218, Issue 1, 2003, Pages 44-48

  Gallagher, E ^a   Kunkel, A ^b   Gormley, T R ^a   Arendt, E K ^c  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF APPLIED SCIENCES   (Germany)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Gluten free bread; Image analysis; Loaf volume; Modified atmosphere; Staling

Indexed keywords

BAKERIES; CROPS; DISEASES; IMAGE ANALYSIS; PACKAGING MATERIALS; PROTEINS; QUALITY CONTROL;

GLUTEN-FREE BREAD; LOAF VOLUME; MODIFIED ATMOSPHERE; STALING;

DAIRY PRODUCTS;

BAKING; DAIRY PRODUCTS; DISEASES; GLUTEN; IMAGE ANALYSIS; PACKAGING MATERIALS; QUALITY CONTROL; RICE;

EID: 21144432257     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0818-9     Document Type: Article

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