Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough

Food Hydrocolloids

Volumn 28, Issue 2, 2012, Pages 353-360

  Witczak, Mariusz ^a   Juszczak, Lesław ^a   Ziobro, Rafał ^a   Korus, Jarosław ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Acetylated distarch adipate; Gluten free dough; High amylose corn starch; Hydroxypropyl distarch phosphate; Rheology; Thermal properties

Indexed keywords

CYCLODEXTRINS; GELATION; THERMODYNAMIC PROPERTIES; VISCOELASTICITY;

ACETYLATED DISTARCH ADIPATE; ADIPATES; CORN STARCH; GLUTEN-FREE; GLUTEN-FREE DOUGH; HIGH AMYLOSE; HIGH AMYLOSE CORN STARCH; HYDROXYPROPYL DISTARCH PHOSPHATES; MODIFIED STARCHES; PROPERTY;

STARCH;

CYAMOPSIS TETRAGONOLOBA; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 84857016990     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.01.009     Document Type: Article

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