Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads

Food Hydrocolloids

Volumn 36, Issue , 2014, Pages 143-150

  Pongjaruvat, Waranit ^a   Methacanon, Pawadee ^a   Seetapan, Nispa ^a   Fuongfuchat, Asira ^a   Gamonpilas, Chaiwut ^a  

^a NATIONAL METAL AND MATERIALS TECHNOLOGY CENTER   (Thailand)

Author keywords

Gluten free bread; Jasmine rice; Pregelatinised tapioca starch; Rheology; Transglutaminase

Indexed keywords

CEREAL PRODUCTS; ELASTICITY; STARCH; VISCOELASTICITY;

BREAD QUALITY; CELIAC DISEASE; DOUGH QUALITY; DOUGH RHEOLOGY; GLUTEN-FREE; GLUTEN-FREE BREAD; JASMINE RICE; PREGELATINISED TAPIOCUM STARCH; TAPIOCA STARCH; TRANSGLUTAMINASES;

HARDNESS;

JASMINUM; MANIHOT ESCULENTA; TRITICUM AESTIVUM;

EID: 84885782409     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2013.09.004     Document Type: Article

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