Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Food and Bioprocess Technology

Volumn 6, Issue 7, 2013, Pages 1820-1827

  Wronkowska, Małgorzata ^a,b   Haros, Monika ^b   Soral Śmietana, Maria ^a  

^a INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

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

Author keywords

Buckwheat flour; Differential scanning calorimetry; Gluten free bread; Hardness

Indexed keywords

BUCKWHEAT FLOUR; CONTROL SAMPLES; GELATINISATION; GLUTEN-FREE; GLUTEN-FREE BREAD; TECHNOLOGICAL QUALITIES;

DIFFERENTIAL SCANNING CALORIMETRY; GELATION; HARDNESS; STARCH;

FOOD PRODUCTS;

EID: 84879307170     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0839-0     Document Type: Article

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