Protein enrichment and its effects on gluten-free bread characteristics

LWT

Volumn 53, Issue 1, 2013, Pages 346-354

  Storck, Cátia Regina ^a   da Rosa Zavareze, Elessandra ^a   Gularte, Marcia Arocha ^a   Elias, Moacir Cardoso ^a   Rosell, Cristina Molina ^b   Guerra Dias, Alvaro Renato ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

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

Author keywords

Bread; Proteins; Rheology; Rice; Transglutaminase

Indexed keywords

CASEIN; GELATION; PRODUCT DESIGN;

BREAD; GLUTEN-FREE; GLUTEN-FREE BREAD; MECHANICAL; PROTEIN FRACTIONS; PROTEIN ISOLATES; PROTEIN NETWORK; RICE; TEXTURAL PROPERTIES; TRANSGLUTAMINASES;

VISCOSITY;

EID: 84876729697     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.02.005     Document Type: Article

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