Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

Trends in Food Science and Technology

Volumn 51, Issue , 2016, Pages 49-57

  Mir, Shabir Ahmad ^a,b   Shah, Manzoor Ahmad ^b   Naik, Haroon Rashid ^c   Zargar, Imtiyaz Ahmad ^c  

^a ISLAMIC UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

^b PONDICHERRY UNIVERSITY   (India)

^c SHER E KASHMIR UNIVERSITY OF AGRICULTURAL SCIENCES AND TECHNOLOGY OF KASHMIR   (India)

Author keywords

Bread structure; Dough handling; Gluten free bread; Hydrocolloids; Technological properties

Indexed keywords

DIAGNOSIS; FOOD PRODUCTS; VISCOELASTICITY;

BREADMAKING PROCESS; DOUGH HANDLING; GLUTEN-FREE BREAD; HYDROCOLLOIDS; NUTRITIONAL PROPERTIES; TECHNOLOGICAL CHALLENGES; TECHNOLOGICAL PROPERTIES; VISCOELASTIC PROPERTIES;

COLLOIDS;

EID: 84961771720     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2016.03.005     Document Type: Review

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