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Innovative approaches towards improved gluten-free bread properties

Published:2020-01 Issue: Volume:91 Page:102904
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Bender Denisse,Schönlechner Regine

Funder

Austrian ministries BMVIT

BMDW

Austrian provinces Niederoesterreich, Upper Austria and Vienna

COMET - Competence Centers for Excellent Technologies

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference59 articles.

1. Hydrocolloids in gluten-free breads: a review;Anton;Int. J. Food Sci. Nutr.,2008

2. Impact of sourdough on the texture of bread;Arendt;Food Microbiol.,2007

3. Effect of arabinoxylans and laccase on batter rheology and quality of yeast-leavened gluten-free breads;Ayala-Soto;J. Cereal Sci.,2017

4. Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread;Bender;Eur. Food Res. Technol.,2018

5. Ohmic heating—a novel approach for gluten-free bread baking;Bender;Food Bioprocess Technol.,2019

Cited by 106 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of tannic acid on physicochemical properties of gluten-free flour and the underlying mechanisms;Food Hydrocolloids;2025-01

2. Improving gluten-free bread volume using additives: A review;Food Chemistry Advances;2024-12

3. Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads;International Journal of Gastronomy and Food Science;2024-09

4. Atomic force microscopy, deformation-recovery and numerical study of wheat dough;Food Hydrocolloids;2024-08

5. Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour;Foods;2024-07-22

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