| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277569 | Journal of Food Engineering | 2013 | 7 Pages |
Abstract
⺠Inulin with varying degree of polymerization was used in gluten-free bread. ⺠An increase of loaf volume and decrease in hardness of bread's crumb were observed. ⺠Internal structure of the obtained loaves was less uniform. ⺠Decrease in staling of breads crumb was also observed.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
RafaÅ Ziobro, JarosÅaw Korus, LesÅaw Juszczak, Teresa Witczak,