Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters

European Food Research and Technology

Volumn 228, Issue 4, 2009, Pages 633-642

  Nunes, Maria Helena B ^a   Moore, Michelle M ^a   Ryan, Liam A M ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bread quality; Emulsifiers; Gluten free; Rheological properties; Starch retrogradation

Indexed keywords

EMULSIFICATION; ESTERS; GELATION; PHOSPHOLIPIDS; SODIUM; STARCH;

BREAD QUALITY; EMULSIFIERS; GLUTEN-FREE; RHEOLOGICAL PROPERTIES; STARCH RETROGRADATION;

RHEOLOGY;

EID: 58949099352     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0972-1     Document Type: Article

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