Texture Development in Gluten-Free Breads: Effect of Different Enzymes and Extruded Flour

Journal of Texture Studies

Volumn 44, Issue 6, 2013, Pages 480-489

  Martínez, Mario M ^a   Marcos, Pablo ^a   Gómez, Manuel ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Amylase; Lipase; Pre gelatinized flour; Rice bread; Staling

Indexed keywords

GLUTEN-FREE BREAD; MINIMUM VALUE; PRE-GELATINIZED FLOUR; RICE BREAD; RICE FLOUR; STALING; TEXTURE DEVELOPMENT;

AMYLASES; FOOD PRODUCTS; LIPASES;

TEXTURES;

EID: 84888433985     PISSN: 00224901     EISSN: 17454603     Source Type: Journal    
DOI: 10.1111/jtxs.12037     Document Type: Article

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