Sensory, digestion, and texture quality of commercial gluten-free bread: Impact of broken rice flour type

Author:

Feizollahi Ehsan1ORCID,Mirmoghtadaie Leila2,Mohammadifar Mohammad Amin3,Jazaeri Sahar2,Hadaegh Haleh4ORCID,Nazari Bahman2,Lalegani Sajjad5

Affiliation:

1. Students Research Committee, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences; Tehran Iran

2. Department of Food Science and Technology; Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences; Tehran Iran

3. Food Production Engineering, DTU Food, Technical University of Denmark; Lyngby Denmark

4. Department of Food Science and Technology; Tehran Science and Research Branch, Islamic Azad University; Tehran Iran

5. Department of Food Science and Technology; Faculty of Agriculture, Tarbiat Modares University; Tehran Iran

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Reference46 articles.

1. Thermal and dynamic rheology of insoluble starch from basmati rice;Ahmed;Food Hydrocolloids,2008

2. Effects of rice flour properties on specific loaf volume of one-loaf bread made from rice flour with wheat vital gluten;Araki;Food Science and Technology Research,2009

3. Relationships of damaged starch granules and particle size distribution with pasting and thermal profiles of milled MR263 rice flour;Asmeda;Food Chemistry,2016

4. ASTM International 2015 ASTM E308-15 Standard Practice for Computing the Colors of Objects by Using the CIE System www.astm.org

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