Effect of the shape of rice starch granules on flour characteristics and gluten-free bread quality

International Journal of Food Science and Technology

Volumn 50, Issue 8, 2015, Pages 1743-1749

  Kang, Tae Young ^a   Sohn, Kee Hyuk ^a   Yoon, Mi Ra ^b   Lee, Jeom Sig ^b   Ko, Sanghoon ^a  

^a Sejong University   (South Korea)

^b National Institute of Crop Science   (South Korea)

Author keywords

Bread quality; Flour characteristics; Gluten free; Rice varieties; Starch shape

Indexed keywords

BAKERIES; FOOD PRODUCTS; GELATION; GRANULATION; HARDNESS; STARCH;

BREAD QUALITY; FLOUR CHARACTERISTICS; GLUTEN-FREE; GLUTEN-FREE BREAD; HIGH VISCOSITIES; RICE VARIETIES; STARCH STRUCTURE; THERMOMECHANICAL PROPERTIES;

GRAIN (AGRICULTURAL PRODUCT);

EID: 84937521321     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12835     Document Type: Article

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