Effect of different microstructural features of soluble and insoluble fibres on gluten-free dough rheology and bread-making

Journal of Food Engineering

Volumn 142, Issue , 2014, Pages 49-56

  Martínez, Mario M ^a   Díaz, Álvaro ^a   Gómez, Manuel ^a  

^a UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Fibre; Gluten free bread; Microstructure; Rheology

Indexed keywords

ELASTICITY; FOOD PRODUCTS; HARDNESS; MICROSTRUCTURAL EVOLUTION; MICROSTRUCTURE; PARTICLES (PARTICULATE MATTER); RHEOLOGY;

AQUEOUS PHASE; CELL DENSITY; DOUGH RHEOLOGY; GLUTEN-FREE BREAD; LOWER HARDNESS; MICROSTRUCTURAL FEATURES; SOLUBLE FIBRES; STARCH GRANULES;

FIBERS;

EID: 84903560036     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.06.020     Document Type: Article

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