Relationship between instrumental parameters and sensory characteristics in gluten-free breads

European Food Research and Technology

Volumn 235, Issue 1, 2012, Pages 107-117

  Matos, María Estela ^a,b   Rosell, Cristina M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

Author keywords

Bread; Crumb; Gluten free; Quality; Sensory characteristics

Indexed keywords

BREAD; CORRELATION COEFFICIENT; CRUMB; GLUTEN-FREE; GLUTEN-FREE BREAD; HYDRATION PROPERTIES; INSTRUMENTAL METHODS; INSTRUMENTAL PARAMETERS; LINEAR CORRELATION; PHYSICOCHEMICAL CHARACTERISTICS; POSITIVE CORRELATIONS; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; TEXTURE PROFILE ANALYSIS; WATER ACTIVITY; WATER BINDING CAPACITY; WATER HOLDING CAPACITY;

FOOD PRODUCTS; HARDNESS; HYDRATION; IMAGE QUALITY; PRINCIPAL COMPONENT ANALYSIS; TEXTURES;

PARAMETER ESTIMATION;

TRITICUM AESTIVUM;

EID: 84862334816     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1736-5     Document Type: Article

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