Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality

Author:

Cappa Carola,Lucisano Mara,Mariotti Manuela

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference32 articles.

1. Gluten-free breads;Arendt,2008

2. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete;European Food Research and Technology,2010

3. Approved methods of the AACC. St Paul, MN, USA;American Association of Cereal Chemists (AACC),2000

4. Official Methods of Analysis. Gaithersburg, MD, USA;Association of Official Analytical Chemists (AOAC),1999

5. Staling studies of bread made with flour fractions. III. Effect of crumb moisture and starch;Bechtel;Cereal Chemistry,1954

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