Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts

European Food Research and Technology

Volumn 235, Issue 3, 2012, Pages 545-554

  Krupa Kozak, Urszula ^a   Altamirano Fortoul, Rossana ^a,b   Wronkowska, Małgorzata ^a   Rosell, Cristina M ^b  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

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

Author keywords

Calcium; Dough consistency; Gluten free bread; Inulin; Sensory quality; Technological properties

Indexed keywords

DOUGH CONSISTENCY; GLUTEN-FREE BREAD; INULIN; SENSORY QUALITIES; TECHNOLOGICAL PROPERTIES;

CALCIUM CARBONATE; CALCIUM CHLORIDE; FOOD PRODUCTS; MILITARY ENGINEERING; SALTS; STARCH; VEGETABLE OILS;

CALCIUM;

HELIANTHUS; SOLANUM TUBEROSUM; ZEA MAYS;

EID: 84865660954     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1782-z     Document Type: Article

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