Textural comparisons of gluten-free and wheat-based doughs, batters, and breads

Cereal Chemistry

Volumn 81, Issue 5, 2004, Pages 567-575

  Moore, Michelle M ^a   Schober, Tilman J ^a   Dockery, Peter ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BRITTLE FRACTURE; DAIRIES; FOOD PRODUCTS; XANTHAN GUM;

BREAD CRUMBS; BROWN RICE; CORN STARCH; GLUTEN-FREE; GLUTEN-FREE BREAD; KEEPING QUALITY; RICE FLOUR; SKIM MILK POWDER; WHEAT BREADS; WHOLE EGGS;

STARCH;

GLUTEN; KONJAC GUM; STARCH; UNCLASSIFIED DRUG; XANTHAN;

ARTICLE; BAKING; BREAD; BUCKWHEAT; CONFOCAL LASER MICROSCOPY; COOKING; CORN; DOUGH; EGG; FLOUR; FLOW KINETICS; FOOD ANALYSIS; FOOD QUALITY; FOOD STORAGE; GLUTEN FREE DIET; HYDROCOLLOID; MILK; NONHUMAN; POTATO; RICE; SOYBEAN; TEXTURE PROFILE ANALYSIS; WHEAT;

GLYCINE MAX; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 4544249254     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.5.567     Document Type: Article

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