Selected structural characteristics of HPMC-containing gluten free bread: A response surface methodology study for optimizing quality

International Journal of Food Properties

Volumn 14, Issue 2, 2011, Pages 417-431

  Sabanis, Dimitrios ^a   Tzia, Constantina ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Bread; Celiac Disease; Gluten free; HPMC; Optimization

Indexed keywords

BAKED PRODUCT; BREAD; CELIAC DISEASE; CORN STARCH; DEPENDENT VARIABLES; GLUTEN FREE; GLUTEN-FREE BREAD; HPMC; HYDROXYPROPYL METHYLCELLULOSE; MAIZE STARCH; MATRIX; MOISTURE CONTENT VALUES; OPTIMAL FORMULATION; OVERALL ACCEPTABILITY; PREDICTOR VARIABLES; PRODUCT QUALITY; RESPONSE SURFACE METHODOLOGY; RICE FLOUR; SHELF LIFE; SPECIFIC VOLUME; STRUCTURAL CHARACTERISTICS; THERMOREVERSIBLE GELS; VISCOELASTIC PROPERTIES;

FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); MATHEMATICAL MODELS; MODIFIED ATMOSPHERE PACKAGING; SCANNING ELECTRON MICROSCOPY; STARCH; SURFACE PROPERTIES;

OPTIMIZATION;

ZEA MAYS;

EID: 79952135803     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903221604     Document Type: Article

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