The rheology, microstructure and sensory characteristics of a gluten-free bread formulation enhanced with orange pomace

Food and Function

Volumn 4, Issue 12, 2013, Pages 1856-1863

  O'Shea, Norah ^a,c   Doran, Linda ^b   Auty, Mark ^b   Arendt, Elke ^c   Gallagher, Eimear ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

CONFOCAL LASER SCANNING MICROSCOPY; CONTROL SAMPLES; GLUTEN-FREE BREAD; OVERALL ACCEPTABILITY; POTATO STARCH GRANULES; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; STARCH GRANULES;

CITRUS FRUITS; ELASTICITY; GELATION; GRANULATION; MICROSTRUCTURE; STARCH;

FOOD PRODUCTS;

FOOD ADDITIVE; GLUTEN; PLANT EXTRACT;

ARTICLE; BREAD; CHEMISTRY; COOKING; FLOUR; FLOW KINETICS; HUMAN; POTATO; RICE; SWEET ORANGE; TASTE; WASTE;

BREAD; CITRUS SINENSIS; COOKING; FLOUR; FOOD ADDITIVES; GLUTENS; HUMANS; ORYZA SATIVA; PLANT EXTRACTS; RHEOLOGY; SOLANUM TUBEROSUM; TASTE; WASTE PRODUCTS;

EID: 84888163218     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c3fo60294j     Document Type: Article

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