Influence of inulin on physical characteristics and staling rate of gluten-free bread

Journal of Food Engineering

Volumn 116, Issue 1, 2013, Pages 21-27

  Ziobro, Rafał ^a   Korus, Jarosław ^a   Juszczak, Lesław ^a   Witczak, Teresa ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

Bread quality; Bread staling; Gluten free bread; Inulin; Polymerization degree; Starch

Indexed keywords

BREAD QUALITY; BREAD STALING; GLUTEN-FREE BREAD; INULIN; POLYMERIZATION DEGREE;

POLYMERIZATION; POLYSACCHARIDES; STARCH;

FOOD PRODUCTS;

EID: 84872074324     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.10.049     Document Type: Article

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