High pressure-treated sorghum flour as a functional ingredient in the production of sorghum bread

European Food Research and Technology

Volumn 231, Issue 5, 2010, Pages 711-717

  Vallons, Katleen J R ^a   Ryan, Liam A M ^a   Koehler, Peter ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bread; Gluten free; High pressure; Rheology; Sorghum

Indexed keywords

BREAD; BREAD QUALITY; FREE THIOL GROUP; FUNCTIONAL INGREDIENT; GLUTEN-FREE; HIGH PRESSURE; PROTEIN DEPOLYMERIZATION; RHEOLOGICAL PROPERTY; SORGHUM; SORGHUM FLOUR; SPECIFIC VOLUME;

ELASTICITY; GELATION; SCANNING ELECTRON MICROSCOPY; VISCOSITY;

RHEOLOGY;

EID: 77955768157     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1316-5     Document Type: Article

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