Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics

Food and Bioprocess Technology

Volumn 6, Issue 9, 2013, Pages 2331-2341

  Matos, María Estela ^a,b   Rosell, Cristina M ^a  

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

^b UNIVERSIDAD CENTRAL DE VENEZUELA   (Venezuela)

Author keywords

Bread quality; Dough behaviour; Gluten free; Rice flour; Wheat free

Indexed keywords

BREAD QUALITY; DOUGH BEHAVIOUR; GLUTEN-FREE; RICE FLOUR; WHEAT FREE;

ELASTICITY; FOOD PRODUCTS; HARDNESS; INSTRUMENTS; RHEOLOGY; THERMAL PROCESSING (FOODS);

PRODUCT DESIGN;

TRITICUM AESTIVUM;

EID: 84881552680     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0903-9     Document Type: Article

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