The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread

European Food Research and Technology

Volumn 235, Issue 2, 2012, Pages 265-276

  Purhagen, Jeanette K ^a,b   Sjöö, Malin E ^a   Eliasson, Ann Charlotte ^a  

^a LUND UNIVERSITY   (Sweden)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Firmness; Gluten free bread; Proton relaxation; Staling; Starch retrogradation

Indexed keywords

FIRMNESS; GLUTEN-FREE BREAD; PROTON RELAXATION; STALING; STARCH RETROGRADATION;

AMYLOPECTINS; DIFFERENTIAL SCANNING CALORIMETRY; EMULSIFICATION; PROTONS; TEXTURES;

FOOD PRODUCTS;

HORDEUM; TRITICUM AESTIVUM;

EID: 84864357910     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1753-4     Document Type: Article

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