Physical and molecular changes during the storage of gluten-free rice and oat bread

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 24, 2014, Pages 5682-5689

  Hager, Anna Sophie ^a   Bosmans, Geertrui M ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

amylopectin retrogradation; crumb firming; gluten free; proton mobility; time domain proton nuclear magnetic resonance

Indexed keywords

AMYLOPECTINS; BIOPOLYMERS; COOLING SYSTEMS; DIFFERENTIAL SCANNING CALORIMETRY; DIGITAL STORAGE; DYE-SENSITIZED SOLAR CELLS; FOOD STORAGE; NUCLEAR MAGNETIC RESONANCE; PROTONS; TEXTURES; TIME DOMAIN ANALYSIS; FOOD PRODUCTS;

CRUMB FIRMING; GLUTEN-FREE; MOLECULAR MOBILITY; PROTON DISTRIBUTIONS; PROTON MOBILITY; PROTON NUCLEAR MAGNETIC RESONANCE; STARCH RETROGRADATION; WATER REDISTRIBUTION;

FOOD PRODUCTS; NUCLEAR MAGNETIC RESONANCE;

TRITICUM AESTIVUM;

AMYLOPECTIN; BIOPOLYMER; GLUTEN; STARCH; WATER;

ANALYSIS; BREAD; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; FLOUR; FOOD HANDLING; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OAT; RICE; WHEAT;

AMYLOPECTIN; AVENA SATIVA; BIOPOLYMERS; BREAD; CALORIMETRY, DIFFERENTIAL SCANNING; FLOUR; FOOD HANDLING; GLUTENS; MAGNETIC RESONANCE SPECTROSCOPY; ORYZA SATIVA; STARCH; TRITICUM; WATER;

EID: 84902682574     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf502036x     Document Type: Article

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