Production of acidic extruded rice flour and its influence on the qualities of gluten-free bread

LWT

Volumn 42, Issue 2, 2009, Pages 618-623

  Pedrosa Silva Clerici, Maria Teresa ^a   Airoldi, Cláudio ^b   El Dash, Ahmed Attia ^a  

^a Department of Food Technology Faculty of Food Engineering ^*  (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Acid modification; Gluten free bread; Rice flour; Thermoplastic extrusion

Indexed keywords

EXTRUDERS; EXTRUSION; FOOD PRODUCTS; LACTIC ACID;

ACID MODIFICATION; BAKING PROCESS; GLUTEN-FREE BREAD; LOW-COSTS; PRINCIPLE COMPONENTS ANALYSIS; RESPONSE-SURFACE METHODOLOGY; RICE FLOUR; TECHNOLOGICAL CHALLENGES; THERMOPLASTIC EXTRUSION; WHEAT BREADS;

PRINCIPAL COMPONENT ANALYSIS;

TRITICUM AESTIVUM;

EID: 55749107610     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2008.08.010     Document Type: Article

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