| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10597267 | Carbohydrate Polymers | 2012 | 8 Pages |
Abstract
⺠Inulins with varying chain length were included in gluten-free starch-based dough. ⺠Inulin depending on DP modified rheological and thermal properties of the dough. ⺠Inulin with the highest DP had the strongest impact on dough viscoelastic properties. ⺠Inulin water binding properties seem to be the key factor for dough properties.
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Authors
LesÅaw Juszczak, Teresa Witczak, RafaÅ Ziobro, JarosÅaw Korus, Ewa CieÅlik, Mariusz Witczak,