Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough-Reference-Cited by-同舟云学术

Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough

Published:2012-08 Issue:2 Volume:28 Page:353-360
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Witczak Mariusz,Juszczak Lesław,Ziobro Rafał,Korus Jarosław

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

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2. Rheological properties of gluten-free bread formulations;Demirkesen;Journal of Food Engineering,2010

3. The effect of use of guar gum with pectin mixture in gluten-free bread;Gambuś;Electronic Journal of Polish Agricultural Universities. Food Science and Technology,2001

4. A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation;Georgopoulos;Food Hydrocolloids,2004

5. Freeze-thaw stable modified starches;Goff,2004

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