Development of gluten-free fresh egg pasta based on oat and teff flour

European Food Research and Technology

Volumn 235, Issue 5, 2012, Pages 861-871

  Hager, Anna Sophie ^a   Lauck, Fabian ^a   Zannini, Emanuele ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cooking loss; Elasticity; Firmness; Scanning electron microscopy; Stickiness; Wheat flour

Indexed keywords

COMPOSITIONAL ANALYSIS; FIRMNESS; GELATINISATION; GLUTEN PROTEIN; GLUTEN-FREE; MINERAL CONTENT; OPTIMAL FORMULATION; OUTER LAYER; PROTEIN DENATURATION; RESPONSE SURFACE METHODOLOGY; STICKINESS; STRUCTURAL CHANGE; STRUCTURAL FEATURE; TECHNOLOGICAL CHALLENGES; VISCO-ELASTIC; WHEAT FLOURS;

GELATION; PROTEINS; SCANNING ELECTRON MICROSCOPY;

ELASTICITY;

ERAGROSTIS TEF; TRITICUM AESTIVUM;

EID: 84867715061     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1813-9     Document Type: Article

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