Investigating the addition of enzymes in gluten-free flours - The effect on pasting and textural properties

LWT

Volumn 69, Issue , 2016, Pages 633-641

  Palabiyik, Ibrahim ^a   Yildiz, Onder ^b   Toker, Omer Said ^c   Cavus, Mustafa ^b   Ceylan, Mehmet Murat ^b   Yurt, Bayram ^d  

^a NAMIK KEMAL UNIVERSITY   (Turkey)

^b IGDIR UNIVERSITY   (Turkey)

^c YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^d BINGOL UNIVERSITY   (Turkey)

Author keywords

Additive; Gel; Pasting property; Starch; Texture

Indexed keywords

ADDITIVES; ADHESIVES; CROPS; ENZYME ACTIVITY; GELS; GLUCOSE OXIDASE; GLUCOSE SENSORS; STARCH; TEXTURES; VISCOSITY;

BREAKDOWN VISCOSITY; ENZYME CONCENTRATIONS; PASTING PROPERTY; RATE OF HYDROLYSIS; SETBACK VISCOSITY; TEXTURAL PROPERTIES; TRANSGLUTAMINASES; VISCOSITY PARAMETERS;

AMYLASES;

EID: 84959215399     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.01.019     Document Type: Article

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