Impact of quinoa bran on gluten-free dough and bread characteristics

European Food Research and Technology

Volumn 239, Issue 5, 2014, Pages 767-775

  Föste, Maike ^a   Nordlohne, Sebastian D ^b   Elgeti, Dana ^a   Linden, Martin H ^b   Heinz, Volker ^b   Jekle, Mario ^a   Becker, Thomas ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b German Institute for Food Technology   (Germany)

Author keywords

Carbon dioxide; Celiac disease; Milling fraction; Protein enrichment; Substrate availability

Indexed keywords

BAKERIES; CARBON DIOXIDE; MILLING (MACHINING); NUTRIENTS; PORE SIZE; TEXTURES;

CELIAC DISEASE; CHRONIC INFLAMMATION; MILLING FRACTIONS; OSCILLATION MEASUREMENTS; RHEOLOGICAL PROPERTY; SENSORY ACCEPTANCE; SENSORY CHARACTERISTICS; SUBSTRATE AVAILABILITIES;

FOOD PRODUCTS;

CHENOPODIUM QUINOA; ZEA MAYS;

EID: 84928377233     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2269-x     Document Type: Article

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