Improvement of gluten-free bread properties by the incorporation of bovine plasma proteins and different saccharides into the matrix

Food Chemistry

Volumn 170, Issue , 2015, Pages 257-264

  Rodriguez Furlán, Laura T ^a   Pérez Padilla, Antonio ^a   Campderrós, Mercedes E ^a  

^a UNIVERSIDAD NACIONAL DE SAN LUIS   (Argentina)

Author keywords

Bovine plasma proteins; Bread hardness; Bread quality; Bread staling; Gluten free bread; Inulin

Indexed keywords

HARDNESS; MAMMALS; POLYSACCHARIDES; PROTEINS; SENSORY ANALYSIS; SUGARS;

BOVINE PLASMA; BREAD QUALITY; BREAD STALING; GLUTEN-FREE BREAD; INULIN;

FOOD PRODUCTS;

GLUTEN; INULIN; PLASMA PROTEIN; SUCROSE;

ARTICLE; BREAD; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; FOOD PROCESSING; FOOD QUALITY; FOOD TEXTURE; FREEZE DRYING; GLUTEN FREE DIET; HARDNESS; MOISTURE; ORGANOLEPTIC PROPERTY; SENSORY ANALYSIS; ULTRAFILTRATION; ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; PROCEDURES;

ANIMALS; BLOOD PROTEINS; BREAD; CATTLE; COOKING; GLUTENS;

EID: 84906963037     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.033     Document Type: Article

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