Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten‐free bread-Reference-Cited by-同舟云学术

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Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten‐free bread

Published:2019-04-15 Issue:4 Volume:50 Page:341-349
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Berta Marco¹^ORCID,Koelewijn Ingrid¹²,Öhgren Camilla¹,Stading Mats¹³

Affiliation:

1. Agrifood & Bioscience ‐ Product Design and Perception, Research Institute of Sweden (RISE) Gothenburg Sweden

2. Department of Food TechnologyUniversity of Applied Sciences HAS Den Bosch 's‐Hertogenbosch the Netherlands

3. Department of Materials and Manufacturing TechnologyChalmers University of Technology Gothenburg Sweden

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12394

Reference37 articles.

1. Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread

2. Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure

3. Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids

4. An optimum compression depth for measuring bread crumb firmness;Baker A.;Cereal Chemistry,1988

5. Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperatures and HPMC addition

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1. Development and Characterisation of Functional Bakery Products;Physchem;2024-07-17

2. Impacts of ethanol-plasticization and extrusion on development of zein network and structure of zein-starch dough;Food Chemistry;2024-02

3. Breaking the temperature limitation of zein-rice starch dough by microwave pre-gelatinization: Morphological, structural and rheological properties of the dough;Food Research International;2023-11

4. Impact of soybean protein isolate on gluten‐free bread: a comprehensive study of physicochemical properties of gluten‐free dough and bread matrix properties;International Journal of Food Science & Technology;2023-10-31

5. Enhancing zein-starch dough and bread properties by addition of hydrocolloids;Food Hydrocolloids;2023-10

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