| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277639 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠Emulsifiers, enzymes and hydrocolloids were used to produce gluten-free breads. ⺠Rheological and calorimetric properties of gluten-free doughs were evaluated. ⺠Additives modified dough properties, but final bread quality was not improved. ⺠Additives are not essential for gluten free bread production. ⺠Ingredients' specific interactions seem to govern the system's behavior.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
L.S. Sciarini, P.D. Ribotta, A.E. León, G.T. Pérez,