Possibilities of producing low-protein, gluten-free bread. I. Structure formation;Fehérjeszegény, gluténmentes kenyér eloallîtâsânak lehetoségei.. a szerkezetkialakîtâs

Novenytermeles

Volumn 46, Issue 3, 1997, Pages 227-234

  Peterne Kov A C S ^a,b   János, Zsuzsa Matuz ^a  

^a CEREAL RESEARCH NON PROFIT COMPANY   (Hungary)

^b Matuz Jànos Gabonaterraesztesi Kutatointézet ^*  (Hungary)

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EID: 33751060073     PISSN: 05468191     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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2. Christianson, D.-Gardner. H.-Warner, K.-Boundy, B.-Inglett, G.: 1974. Xanthan gum in protein-fortified starch bread. Food Technology, 28(6): 23-26. 28-29. 15.
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8. Miller, L: 1981. Addition of xanthan gum, wheat starch, and water to angel food cake with a reduced egg white level. M. S. Thesis. Kansas State University, Manhattan.
9. MSZ 20501/3-82-2: Sütö'ipari termékek sütöipari vizsgâlati mödszerei. Fizikai vizsgâlatok
10. Ratsch, A.-Gutgesell, O.: 1953. Kleberfrei Stärkebrot. Neue Bäckerzeitung. 23: 376
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13. Varga L.-Herich Gy.: 1982. Eljârâs diétâs sütöipari termékek eloâllitâsâra, gluténmentes lisztkeverékekbol (Process for manufacturing dietetic baked products from gluten free flour mixture): Szabadalmi leirâs. Hung. Pat. A 21 D 2/00 Dec. 01.
14. Vemon-Carter. E..-Sherman, P.: 1981. Reological properties and applications of mesquite tree (Prosopis juliflora) gum. III. The influence of mesquite gum on the interfacial tension between oil and water. Journal of Dispersion Science and Technology. 2(4): 381-397. 17.