Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven

Food and Bioprocess Technology

Volumn 8, Issue 12, 2015, Pages 2500-2506

  Ozkoc, Semin Ozge ^a   Seyhun, Nadide ^a  

^a KOCAELI UNIVERSITY   (Turkey)

Author keywords

Celiac disease; Flaxseed; Gluten free bread; Gluten free frozen dough; Gum; Infrared microwave combination baking

Indexed keywords

COLOR; FLAX; FOOD PRODUCTS; FOOD STORAGE; HARDNESS; OVENS; THAWING;

CELIAC DISEASE; FLAXSEED; FROZEN DOUGHS; FROZEN STORAGE; GLUTEN-FREE BREAD; HARDNESS VALUES; LOCUST BEAN GUM; QUALITY PARAMETERS;

OILSEEDS;

EID: 84946532305     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1615-8     Document Type: Article

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