Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products

Journal of food science

Volumn 81, Issue 9, 2016, Pages H2263-H2272

  Rizzello, Carlo Giuseppe ^a   Montemurro, Marco ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

bioprocessing; bread; gluten free; sourdough

Indexed keywords

GLUTEN; PEPTIDE HYDROLASE; STARCH;

ADOLESCENT; ADULT; ANALYSIS; BREAD; DIGESTION; ENZYMOLOGY; FEMALE; FERMENTATION; FOOD CONTROL; FOOD GRAIN; FOOD HANDLING; FUNGUS; GLUTEN FREE DIET; GLYCEMIC INDEX; HUMAN; LACTOBACILLACEAE; MALE; METABOLISM; MIDDLE AGED; NUTRITIONAL VALUE; PROCEDURES; TASTE; WHEAT; YOUNG ADULT;

ADOLESCENT; ADULT; BREAD; DIET, GLUTEN-FREE; DIGESTION; EDIBLE GRAIN; FEMALE; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; FUNGI; GLUTENS; GLYCEMIC INDEX; HUMANS; LACTOBACILLACEAE; MALE; MIDDLE AGED; NUTRITIVE VALUE; PEPTIDE HYDROLASES; STARCH; TASTE; TRITICUM; YOUNG ADULT;

EID: 85027939497     PISSN: None     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13410     Document Type: Article

References (46)