Impact of viscous dietary fibres on the viscoelastic behaviour of gluten-free formulated rice doughs: A fundamental and empirical rheological approach

Food Hydrocolloids

Volumn 32, Issue 2, 2013, Pages 252-262

  Ronda, Felicidad ^a   Pérez Quirce, Sandra ^a   Angioloni, Alessandro ^b   Collar, Concha ^b  

^a UNIVERSITY OF VALLADOLID   (Spain)

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

Author keywords

Dough rheology; Gluten free; Hydroxypropylmethylcellulose; Glucan

Indexed keywords

HYDRATION; VISCOELASTICITY; VISCOSITY; VISCOSITY MEASUREMENT;

CREEP-RECOVERY TEST; DIETARY FIBRE; DOUGH RHEOLOGY; GLUCANS; GLUTEN-FREE; HYDROXYPROPYL METHYLCELLULOSE; RHEOLOGICAL PROFILES; RICE DOUGHS; VISCOELASTIC BEHAVIORS; Β-GLUCAN;

FIBERS;

EID: 84874001385     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.01.014     Document Type: Article

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