Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation

Food Chemistry

Volumn 224, Issue , 2017, Pages 144-152

  Rinaldi, Massimiliano ^a   Paciulli, Maria ^a   Caligiani, Augusta ^a   Scazzina, Francesca ^a   Chiavaro, Emma ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Chestnut flour; Gluten free bread; Physical analysis; Shelf life; Sourdough

Indexed keywords

FERMENTATION; FOOD PRODUCTS;

CHESTNUT FLOUR; GLUTEN-FREE BREAD; PHYSICAL ANALYSIS; SHELF LIFE; SOURDOUGH;

FRUITS;

AMYLOPECTIN; STARCH; GLUTEN;

ARTICLE; BREAD; CHESTNUT; DOUGH; ENTHALPY; FERMENTATION; FLOUR; HARDNESS; MOISTURE; SHELF LIFE; SOURDOUGH; ANALYSIS; CHEMISTRY; FOOD STORAGE; GLYCEMIC INDEX; METABOLISM; NUT; PHYSIOLOGY; PROCEDURES; STANDARDS;

AMYLOPECTIN; BREAD; FERMENTATION; FLOUR; FOOD STORAGE; GLUTENS; GLYCEMIC INDEX; NUTS; STARCH;

EID: 85007386276     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.12.055     Document Type: Article

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