Effect of HPMC on the Quality of Wheat-Free Bread Made from Carob Germ Flour-Starch Mixtures

Journal of Food Science

Volumn 77, Issue 6, 2012, Pages

  Smith, B M ^a   Bean, S R ^a   Herald, T J ^a   Aramouni, F M ^b  

^a U S DEPARTMENT OF AGRICULTURE   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Carob; Celiac; Dough; Gluten free; Wheat free

Indexed keywords

ALGAROBA; DRUG DERIVATIVE; FOOD ADDITIVE; GALACTAN; HYDROXYPROPYLMETHYLCELLULOSE; MANNAN; METHYLCELLULOSE; PLANT GUM; STARCH; WATER;

ARTICLE; BREAD; CHEMICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; ELASTICITY; FABACEAE; FERMENTATION; FLOWER; GLUTEN FREE DIET; GROWTH, DEVELOPMENT AND AGING; HARDNESS; MECHANICS; METABOLISM; MICROBIOLOGY; PHYSICAL CHEMISTRY; QUALITY CONTROL; SACCHAROMYCES CEREVISIAE; STATISTICS; TIME; VISCOSITY;

BREAD; DIET, GLUTEN-FREE; ELASTICITY; FABACEAE; FERMENTATION; FOOD ADDITIVES; GALACTANS; GERM CELLS, PLANT; HARDNESS; MANNANS; MECHANICAL PHENOMENA; METHYLCELLULOSE; MODELS, CHEMICAL; PHYSICOCHEMICAL PHENOMENA; PLANT GUMS; QUALITY CONTROL; SACCHAROMYCES CEREVISIAE; STARCH; STATISTICS AS TOPIC; TIME FACTORS; VISCOSITY; WATER;

CERATONIA SILIQUA; TRITICUM AESTIVUM; ZEA MAYS;

EID: 84861959989     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02739.x     Document Type: Article

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