Influence of final baking technologies in partially baked frozen gluten-free bread quality

Journal of Food Science

Volumn 80, Issue 3, 2015, Pages E619-E626

  Aguilar, Núria ^a   Albanell, Elena ^a   Miñarro, Begoña ^a   Gallardo, Joan ^a   Capellas, Marta ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Convection oven; Gluten free; Microwave oven; Partially baked bread; Susceptor packaging material

Indexed keywords

GLUTEN; VOLATILE ORGANIC COMPOUND; WATER;

ANALYSIS; BREAD; CICER; COOKING; FOOD PACKAGING; FREEZING; GLUTEN FREE DIET; HARDNESS; HEAT; HUMAN; MAIZE; MICROWAVE RADIATION; PROCEDURES; STANDARDS;

BREAD; CICER; COOKING; DIET, GLUTEN-FREE; FOOD PACKAGING; FREEZING; GLUTENS; HARDNESS; HOT TEMPERATURE; HUMANS; MICROWAVES; VOLATILE ORGANIC COMPOUNDS; WATER; ZEA MAYS;

EID: 84924907917     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12784     Document Type: Article

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