Gluten-Free Doughs: Rheological Properties, Testing Procedures - Methods and Potential Problems

Gluten-Free Food Science and Technology

Volumn , Issue , 2009, Pages 52-82

  Lazaridou, Athina ^a   Biliaderis, Costas G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Allergic reactions intolerances to gluten consumption; Dough rheology during fermentation using rheofermentometer; Dough rheology of gluten free formulations; Empirical dough testing instruments continuous recording dough mixers and load extension instruments; Fundamental tests on strains and strain rates; Gluten replacement major technological challenge; Gluten free doughs rheological properties and testing procedures; Hydrocolloids and other ingredients complex interplay in gluten free formulations; Simon Research Water Absorption Meter (SRWAM) empirical method in biscuit industries; Sourdough technology utilization quality improvement and delay of staling of gluten free breads

Indexed keywords

EID: 84889321695     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444316209.ch5     Document Type: Chapter

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