Article ID Journal Published Year Pages File Type
604912 Food Hydrocolloids 2012 7 Pages PDF
Abstract
► High amylose or modified starches were incorporated into gluten-free bread. ► Chemically modified starches caused the increase in volume of the loaves. ► Modified starches caused decreased average cell size, and increased their number. ► Crumb structure became more elastic in term of stress relaxation. ► High amylose starch caused deterioration of structural properties of the crumb.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Influence of modified starches on properties of gluten-free dough and bread. Part II: Quality and staling of gluten-free bread
Authors
, , , ,