Effect of water content and flour particle size on gluten-free bread quality and digestibility

Food Chemistry

Volumn 151, Issue , 2014, Pages 526-531

  De La Hera, Esther ^a,b   Rosell, Cristina M ^b   Gomez, Manuel ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

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

Author keywords

Gluten free bread; Particle size; Starch digestibility; Water content

Indexed keywords

GELATION; HYDRATION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; STARCH; TEXTURES; WATER CONTENT;

GLUTEN-FREE BREAD; GLYCAEMIC INDICES; HYDRATION LEVELS; RESISTANT STARCH; SLOWLY DIGESTIBLE STARCH; STARCH DIGESTIBILITIES; STARCH GELATINIZATION; STARCH HYDROLYSIS;

FOOD PRODUCTS;

STARCH; GLUTEN; WATER;

ARTICLE; BREAD; DIGESTION; DOUGH; FLOUR; FOOD QUALITY; FOOD TEXTURE; GELATINIZATION; GLUTEN FREE DIET; HARDNESS; HYDRATION; HYDROLYSIS; IN VITRO STUDY; MOISTURE; PARTICLE SIZE; WATER CONTENT; WATER RETENTION; ANALYSIS; CHEMISTRY; GLYCEMIC INDEX; RICE;

BREAD; DIGESTION; FLOUR; GLUTENS; GLYCEMIC INDEX; HYDROLYSIS; ORYZA SATIVA; PARTICLE SIZE; STARCH; WATER;

EID: 84890293045     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.115     Document Type: Article

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