Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein

LWT

Volumn 59, Issue 1, 2014, Pages 12-20

  Ronda, Felicidad ^a   Villanueva, Marina ^a   Collar, Concha ^b  

^a UNIVERSITY OF VALLADOLID   (Spain)

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

Author keywords

Acetic acid; Gluten free doughs; Lactic acid; Proteins; Rheology

Indexed keywords

ACIDIFICATION; CASEIN; STARCH; VISCOELASTICITY; VISCOSITY;

CASEINATE; GLUTEN-FREE; GLUTEN-FREE DOUGH; MATRIX; PEA PROTEINS; RICE STARCH; SOY PROTEIN ISOLATES; STARCH-BASED; VISCOELASTIC BEHAVIORS; VISCOELASTIC MODULI;

LACTIC ACID;

ANIMALIA; GLYCINE MAX; PISUM SATIVUM;

EID: 84903776828     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.05.052     Document Type: Article

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