Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose

Author:

Ren Yi1ORCID,Yakubov Gleb E.1,Linter Bruce R.2,Foster Tim J.1

Affiliation:

1. Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK

2. PepsiCo International Ltd, 4 Leycroft Rd, Leicester, LE4 1ET, UK

Abstract

The separated-dough method increases structural heterogeneity and cellulose skeleton of gluten-free crackers allows the formation of the laminar structure.

Funder

University of Nottingham

PepsiCo

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Cited by 2 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. Designing healthier and more sustainable ultraprocessed foods;Comprehensive Reviews in Food Science and Food Safety;2024-03

2. Alternative Use of the Extensograph-E in the Role of a Texturometer;MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY;2022-10-01

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