Gluten-free frozen dough: Influence of freezing on dough rheological properties and bread quality

Food Research International

Volumn 43, Issue 8, 2010, Pages 2186-2192

  Mezaize, S ^a   Chevallier, S ^a   Le Bail, A ^a   de Lamballerie, M ^a  

^a Universite de Nantes   (France)

Author keywords

Freezing; Gluten free bread; Rheological properties

Indexed keywords

BREAD QUALITY; BREADMAKING; CONSISTENCY INDEX; DISTRIBUTION OF GAS; FLOW BEHAVIOUR INDEX; FLOW TESTS; FREEZING PROCESS; GLUTEN-FREE; GLUTEN-FREE BREAD; NEGATIVE IMPACTS; OSCILLATION TEST; RHEOLOGICAL PROPERTY; SPECIFIC VOLUME; VISCOELASTIC PROPERTIES; WHEAT DOUGH;

FOOD PRODUCTS; RHEOLOGY;

FREEZING;

TRITICUM AESTIVUM;

EID: 77957157513     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.07.030     Document Type: Article

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