Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

Journal of Food Engineering

Volumn 197, Issue , 2017, Pages 78-86

  Martínez, Mario M ^a   Gómez, Manuel ^a  

^a UNIVERSITY OF VALLADOLID   (Spain)

Author keywords

Bread; Flour; Gluten free; Microstructure; Rheology; Starch

Indexed keywords

COLLOIDS; ELASTICITY; FERMENTATION; FOOD PRODUCTS; GRANULATION; HARDNESS; MICROSTRUCTURE; RHEOLOGY; VISCOELASTICITY;

BREAD; FLOUR; GLUTEN-FREE; GLUTEN-FREE BREAD; PASTING TEMPERATURE; POTATO STARCH GRANULES; VISCOELASTIC PROPERTIES; WHEAT STARCH GRANULE;

STARCH;

EID: 84995737644     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.11.008     Document Type: Article

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