The effects of maltodextrins on gluten-free dough and quality of bread

Journal of Food Engineering

Volumn 96, Issue 2, 2010, Pages 258-265

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

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Bread staling; Dough rheology; Gluten free bread; Maltodextrins

Indexed keywords

BAKERY PRODUCTS; BREAD QUALITY; BREAD STALING; DEFORMATION SENSITIVITIES; DOUGH RHEOLOGY; EFFECTIVE FACTORS; GELATINISATION; GLUTEN-FREE; GLUTEN-FREE BREAD; MALTODEXTRINS; PARTIAL REPLACEMENT; PASTING TEMPERATURE; RECRYSTALLISATION; RHEOLOGICAL PROPERTY; STARCH RETROGRADATION;

ELASTICITY; GELATION; PLASTICITY; RHEOLOGY; STARCH; VISCOSITY;

FLAVORS;

EID: 70349439005     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.07.022     Document Type: Article

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