Modelling the effects of orange pomace using response surface design for gluten-free bread baking

Food Chemistry

Volumn 166, Issue , 2015, Pages 223-230

  O'Shea, N ^a,b   Roßle C ^a   Arendt, E ^b   Gallagher, E ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Baking technology; Dietary fibre; Fruit by products; Modelling

Indexed keywords

CITRUS FRUITS; FIBERS; MODELS;

BAKING TECHNOLOGY; DIETARY FIBRE; DIETARY INTAKES; GLUTEN-FREE BREAD; MATHEMATICAL DESIGNS; ORANGE POMACES; QUALITY PROPERTIES; RESPONSE SURFACE DESIGNS;

FOOD PRODUCTS;

GLUTEN; HYDROGEN; WATER;

ARTICLE; BREAD; CONTROLLED STUDY; DIETARY FIBER; EXPERIMENTAL DESIGN; FLOUR; GLUTEN FREE BREAD; HARDNESS; HYDROGEN BOND; HYDROPHILICITY; MATHEMATICAL MODEL; MOISTURE; ORANGE (FRUIT); ORANGE POMACE; PARTICLE SIZE; SURFACE PROPERTY; TIME; WEIGHT; ANALYSIS; CHEMISTRY; SWEET ORANGE;

BREAD; CITRUS SINENSIS; DIETARY FIBER; GLUTENS;

EID: 84903592055     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.05.157     Document Type: Article

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