Effect of inulin on rheological and thermal properties of gluten-free dough

Carbohydrate Polymers

Volumn 90, Issue 1, 2012, Pages 353-360

  Juszczak, Lesław ^a   Witczak, Teresa ^a   Ziobro, Rafał ^a   Korus, Jarosław ^a   Cieślik, Ewa ^a   Witczak, Mariusz ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Bread; Dough; Inulin; Rheological behavior; Starch; Thermal properties

Indexed keywords

AVERAGE DEGREE; BREAD; CONSISTENCY COEFFICIENT; CREEP COMPLIANCE; DEGREE OF POLYMERIZATION; DOUGH; DOUGH PROPERTIES; GELATINIZATION TEMPERATURE; GLUTEN-FREE; INULIN; KEY FACTORS; LOSS MODULI; RHEOLOGICAL BEHAVIORS; STARCH-BASED; VISCOELASTIC PROPERTIES; WATER BINDING;

BINDING ENERGY; ENTHALPY; GELATION; POLYMERIZATION; STARCH; THERMODYNAMIC PROPERTIES;

RHEOLOGY;

GALACTAN; GLUTEN; GUAR GUM; INULIN; MANNAN; PLANT GUM; STARCH;

ANALYSIS; BREAD; CHEMISTRY; DRUG EFFECTS; FLOW KINETICS; GLUTEN FREE DIET; HEAT; VISCOSITY;

BREAD; DIET, GLUTEN-FREE; GALACTANS; GLUTENS; HOT TEMPERATURE; INULIN; MANNANS; PLANT GUMS; RHEOLOGY; STARCH; VISCOSITY;

EID: 84864150269     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2012.04.071     Document Type: Article

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