Effect of hydrocolloids on selected properties of gluten-free dough and bread

Food Science and Technology International

Volumn 17, Issue 4, 2011, Pages 279-291

  Sabanis, D ^a   Tzia, C ^a  

^a NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

bread; dough; gluten free; hydrocolloids; rheology; sensory analysis

Indexed keywords

BREAD; DOUGH; GLUTEN-FREE; HYDROCOLLOIDS; SENSORY ANALYSIS;

COLLOIDS; ELASTICITY; RHEOLOGY; STARCH; THERMODYNAMIC PROPERTIES; VISCOSITY;

FOOD PRODUCTS;

CYAMOPSIS TETRAGONOLOBA; ZEA MAYS;

DRUG DERIVATIVE; FOOD ADDITIVE; HYDROXYPROPYLMETHYLCELLULOSE; METHYLCELLULOSE; STARCH; WATER;

ARTICLE; BREAD; CHEMISTRY; COLLOID; COMPARATIVE STUDY; ELASTICITY; FEMALE; FLOUR; FOOD HANDLING; FOOD PREFERENCE; GLUTEN FREE DIET; GREECE; HEAT; HUMAN; MALE; PHYSICAL CHEMISTRY; PLANT SEED; QUALITY CONTROL; RICE; SENSATION; VISCOSITY;

BREAD; COLLOIDS; DIET, GLUTEN-FREE; ELASTICITY; FEMALE; FLOUR; FOOD ADDITIVES; FOOD HANDLING; FOOD PREFERENCES; GREECE; HOT TEMPERATURE; HUMANS; MALE; METHYLCELLULOSE; ORYZA SATIVA; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; SEEDS; SENSATION; STARCH; VISCOSITY; WATER;

EID: 80052696738     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210382350     Document Type: Article

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