Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality

International Journal of Food Engineering

Volumn 12, Issue 4, 2016, Pages 355-363

  Aprodu, Iuliana ^a   Alexandra Badiu, Elena ^a   Banu, Iuliana ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

gluten free; maize; protein; rheology; rice

Indexed keywords

FOOD PRODUCTS; RHEOLOGY; WATER ABSORPTION; WATER LEVELS;

DOUGH HYDRATIONS; DOUGH RHEOLOGICAL PROPERTIES; GLUTEN-FREE; GLUTEN-FREE BREAD; MAIZE; NUTRITIONAL VALUE; RHEOLOGICAL BEHAVIORS; RICE;

PROTEINS;

EID: 84975064358     PISSN: 21945764     EISSN: 15563758     Source Type: Journal    
DOI: 10.1515/ijfe-2015-0308     Document Type: Article

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