Gluten-free sorghum bread improved by sourdough fermentation: Biochemical, rheological, and microstructural background

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 13, 2007, Pages 5137-5146

  Schober, Tilman J ^a   Bean, Scott R ^a   Boyle, Daniel L ^b  

^a GRAIN MARKETING AND PRODUCTION RESEARCH CENTER   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Gluten free bread; Laser scanning confocal microscopy (LSCM); Rheology; Size exclusion HPLC (SE HPLC, SEC); Sorghum; Sourdough

Indexed keywords

GLUTEN;

ARTICLE; BREAD; CHEMISTRY; FERMENTATION; FLOW KINETICS; PLANT SEED; QUALITY CONTROL; SORGHUM;

BREAD; FERMENTATION; GLUTEN; QUALITY CONTROL; RHEOLOGY; SEEDS; SORGHUM;

SOLANUM TUBEROSUM;

EID: 34447330150     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0704155     Document Type: Article

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