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Influence of acidification on dough viscoelasticity of gluten-free rice starch-based dough matrices enriched with exogenous protein

  • Published:2014-11 Issue:1 Volume:59 Page:12-20
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Ronda Felicidad,Villanueva Marina,Collar Concha

Funder

Spanish Institutions Ministerio de Economía y Competitividad

European Regional Development Fund (FEDER

Comunidad de Castilla y León

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. The terminology and methodology associated with basic starch phenomena;Atwell;Cereal Foods World,1988

2. Improving gluten-free bread quality by enrichment with acidic food additives;Blanco;Food Chemistry,2011

3. Evaluation of starch degradation and textural characteristics of dietary fibre enriched biscuits;Brennan;International Journal of Food Properties,2004

4. Significance of viscosity profile of pasted and gelled formulated wheat doughs on bread staling;Collar;European Food Research and Technology,2003

5. Effects of soy protein and egg white solids on the physicochemical properties of gluten-free bread;Crockett;Food Chemistry,2011
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