Improving gluten-free bread quality by enrichment with acidic food additives

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1204-1209

  Blanco, Carlos A ^a   Ronda, Felicidad ^a   Pérez, Blanca ^a   Pando, Valentín ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Acidic additives; Coeliac; Molecular size; Monosodium phosphate; Rice bread

Indexed keywords

ACIDIC ADDITIVES; COELIAC; MOLECULAR SIZE; MONOSODIUM PHOSPHATE; RICE BREAD;

ACETIC ACID; CITRIC ACID; LACTIC ACID; PH; TEXTURES;

FOOD ADDITIVES;

ACETIC ACID; CITRIC ACID; GLUTEN; HYDROXYPROPYLMETHYLCELLULOSE; LACTIC ACID; SODIUM DIHYDROGEN PHOSPHATE;

ARTICLE; BREAD; CONTROLLED STUDY; DOUGH; FLOUR; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD TEXTURE; NONHUMAN; ODOR; PHYSICAL CHEMISTRY; TASTE;

EID: 79952534577     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.127     Document Type: Article

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