Effect of sodium carboxymethyl cellulose on gluten-free dough rheology

Journal of Food Engineering

Volumn 168, Issue , 2016, Pages 16-19

  Nicolae, Adrian ^a,b   Radu, Gabriel Lucian ^a   Belc, Nastasia ^b  

^a UNIVERSITY POLITEHNICA OF BUCHAREST   (Romania)

^b Food And Bioresource Institute   (Romania)

Author keywords

Abbreviations NaCMC sodium carboxymethyl cellulose; BU Brabender units

Indexed keywords

RHEOLOGY; SODIUM; WATER ABSORPTION;

BU BRABENDER UNITS; DEVELOPMENT TIME; GLUTEN-FREE BREAD; RHEOLOGICAL BEHAVIOUR; RHEOLOGICAL MEASUREMENTS; RHEOLOGICAL PROPERTY; SENSORIAL PROPERTIES; SODIUM CARBOXYMETHYL CELLULOSE;

CELLULOSE;

TRITICUM AESTIVUM;

EID: 84937605872     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.07.006     Document Type: Article

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