Effects of the addition of high‐temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten‐free rice flour bread-Reference-Cited by-同舟云学术

Effects of the addition of high‐temperature water on the bubble structure, rheological properties, and sensory characteristics of gluten‐free rice flour bread

Published:2022-10-06 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Saito Kumiko¹,Okouchi Maya²³,Yamaguchi Mana²,Takechi Tayori⁴,Hatanaka Yoshiro⁵,Kitsuda Koji⁶,Mannari Takayo⁷⁸,Takamura Hitoshi¹⁸

Affiliation:

1. Department of Food Science and Nutrition Nara Women's University Nara Japan

2. Graduate School of Humanities and Sciences Nara Women's University Nara Japan

3. Panasonic Operational Excellence Co., Ltd. Osaka Japan

4. Faculty of Human Life Sciences Department of Food and Nutrition Senri Kinran University Osaka Japan

5. Research Division of Biomaterials and Commodity Chemicals Osaka Research Institute of Industrial Science and Technology Morinomiya Center Osaka Japan

6. Research Institute of Environment, Agriculture and Fisheries, Osaka Prefecture Osaka Japan

7. Department of Anatomy and Cell Biology Nara Medical University Nara Japan

8. KYOUSEI Science Center for Life and Nature Nara Women's University Nara Japan

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17228

Reference34 articles.

1. What about gluten‐free products? An insight on celiac consumers' opinions and expectations

2. Recent Innovations in Emulsion Science and Technology for Food Applications

3. Innovative approaches towards improved gluten-free bread properties

4. Proving of Bread Dough I

5. A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Functionality of pre‐cooked whole‐grain corn, rice and sorghum flours for gluten‐free bread;International Journal of Food Science & Technology;2023-09-11