Effect of shortenings on the rheology of gluten-free doughs: Study of chestnut flour with chia flour, olive and sunflower oils

Journal of Texture Studies

Volumn 43, Issue 5, 2012, Pages 375-383

  Moreira, R ^a   Chenlo, F ^a   Torres, M D ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Fiber; Mixing; Starch gelatinization; Viscoelasticity

Indexed keywords

ANGULAR FREQUENCIES; APPARENT VISCOSITY; CELIAC DISEASE; CONTROLLED-STRESS RHEOMETERS; ECONOMIC VALUES; ELASTIC PROPERTIES; EXPERIMENTAL TECHNIQUES; FLOW CURVES; GELATINIZATION TEMPERATURE; GLUTEN-FREE; OLIVE OIL; POWER MODEL; RHEOLOGICAL BEHAVIORS; SEASONAL PRODUCT; STARCH GELATINIZATION; STEADY SHEAR; SUNFLOWER OIL; TASTE QUALITY;

ADDITIVES; ELASTICITY; FIBERS; FRUITS; GELATION; MIXING; RHEOLOGY; TABLE LOOKUP; VISCOELASTICITY;

VEGETABLE OILS;

HELIANTHUS;

EID: 84866456683     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/j.1745-4603.2012.00348.x     Document Type: Article

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