Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

European Food Research and Technology

Volumn 230, Issue 3, 2010, Pages 437-445

  Alvarez Jubete, Laura ^a,b   Auty, Mark ^c   Arendt, Elke K ^b   Gallagher, Eimear ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Baking properties; Bread; Gluten free; Microscopy; Pasting properties; Pseudocereals

Indexed keywords

CROPS; MICROSCOPIC EXAMINATION; SCANNING ELECTRON MICROSCOPY;

BAKING PROPERTIES; BREAD; GLUTEN-FREE; PASTING PROPERTY; PSEUDOCEREALS;

FOOD PRODUCTS;

AMARANTHUS CAUDATUS; CHENOPODIUM QUINOA;

EID: 72749102925     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1184-z     Document Type: Article

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