A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis
Author:
Affiliation:
1. Division of Food
2. Nutrition and Dietetics
3. School of Biosciences
4. University of Nottingham
5. Loughborough
6. PepsiCo International Ltd
7. Leicester
8. UK
Abstract
Gluten free, dough rheology, dilution effect, response surface method, principal component analysis.
Funder
University of Nottingham
PepsiCo
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2020/FO/D0FO00115E
Reference62 articles.
1. World Perspective on Celiac Disease
2. Non coeliac gluten sensitivity – A new disease with gluten intolerance
3. T. Thompson , The nutritional quality of gluten-free foods , in Gluten-free food science and technology , ed. E. Gallagher , Wiley-Blackwell , Chichester , 2009 , ch. 4, pp. 42–51
4. Limited availability and higher cost of gluten-free foods
5. Texture and other Physicochemical Properties of Whole Rice Bread
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