The impact of resistant starch on characteristics of gluten-free dough and bread

Food Hydrocolloids

Volumn 23, Issue 3, 2009, Pages 988-995

  Korus, Jarosław ^a   Witczak, Mariusz ^a   Ziobro, Rafał ^a   Juszczak, Lesław ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Dough rheology; Fibre; Gluten free bread; Resistant starch

Indexed keywords

FOOD PRODUCTS; STARCH;

CORN STARCH; CREEP AND RECOVERY; DOUGH RHEOLOGY; GLUTEN-FREE; GLUTEN-FREE BREAD; LOSS TANGENT; PARTIAL REPLACEMENT; RESISTANT STARCH; STARCH PREPARATION; STORAGE AND LOSS MODULUS;

GELATION;

MANIHOT ESCULENTA; ZEA MAYS;

EID: 54249115818     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2008.07.010     Document Type: Article

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