Rheology and bread-making performance of gluten-free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water-Reference-Cited by-同舟云学术

Rheology and bread-making performance of gluten-free formulations affected by different levels of sugar beet fibre, hydroxypropylmethylcellulose and water

Published:2018-04-16 Issue:8 Volume:53 Page:1832-1837
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Djordjević Marijana¹^ORCID,Šoronja-Simović Dragana¹^ORCID,Nikolić Ivana¹,Dokić Ljubica¹,Djordjević Miljana¹^ORCID,Šereš Zita¹,Šaranović Žana²

Affiliation:

1. Department of Carbohydrate Food Engineering; Faculty of Technology; University of Novi Sad; Bul. cara Lazara 1 Novi Sad 21000 Serbia

2. Economics Institute; kralja Milana 16 Belgrade 11000 Serbia

Funder

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13797/fullpdf

Reference10 articles.

1. Methycellulose as a structure enhancer in bread baking;Bell;Cereal Food World,1990

2. Cagely , P.M. Kysilka , J.O. McGillivray , T.D. 1992 Process for the improvement of edible fiber and product

3. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?;Crockett;Journal of Food Science,2011

4. Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat;Hager;Food Hydrocolloids,2013

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