Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies

Author:

Föste Maike,Verheyen Christoph,Jekle MarioORCID,Becker Thomas

Funder

Dana Elgeti

Katja Osl

Daniela Leistl

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference124 articles.

1. Physico-chemical description of bread dough mixing using two-dimensional near-infrared correlation spectroscopy and moving-window two-dimensional correlation spectroscopy;Aït Kaddour;Journal of Cereal Science,2008

2. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients;Alvarez-Jubete;International Journal for Food Science and Nutrition,2009

3. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients;Alvarez-Jubete;Trends in Food Science & Technology,2010

4. Approved methods of analysis, (11th ed.). Method 56–11.02. Solvent Retention Capacity Profile. Approved November 3, 1999. AACC International, St. Paul, MN, USA;American Association of Cereal Chemists International,1999

5. Approved methods of analysis, (11th ed.). Method 56–30.01. Water Hydration Capacity of Protein Materials. Approved November 3, 1999. AACC International, St. Paul, MN, USA;American Association of Cereal Chemists International,1999

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