Rheological properties of gluten-free bread formulations

Journal of Food Engineering

Volumn 96, Issue 2, 2010, Pages 295-303

  Demirkesen, Ilkem ^a   Mert, Behic ^a   Sumnu, Gulum ^a   Sahin, Serpil ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Baking; Bread quality; Dough rheology; Emulsifier; Gum; Rice bread

Indexed keywords

BAKING; BREAD QUALITY; DOUGH RHEOLOGY; EMULSIFIER; GUM; RICE BREAD;

ELASTICITY; EMULSIFICATION; PLASTICITY; POLYSACCHARIDES; VISCOSITY;

RHEOLOGY;

CYAMOPSIS TETRAGONOLOBA; TRITICUM AESTIVUM;

EID: 70349453930     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.004     Document Type: Article

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