Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods-Reference-Cited by-同舟云学术

Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods

Published:2018 Issue:5 Volume:9 Page:2951-2961
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Brütsch Linda¹²³⁴^ORCID,Tribolet Liliane¹²³⁴,Isabettini Stéphane¹²³⁴^ORCID,Soltermann Patrick⁵⁶⁴,Baumann Andreas⁵⁶⁴,Windhab Erich J.¹²³⁴

Affiliation:

1. Laboratory of Food Process Engineering

2. ETH Zürich

3. 8092 Zurich

4. Switzerland

5. Bühler AG

6. 9240 Uzwil

Abstract

Ever-growing demand for gluten-free products calls for the development of novel food processing techniques to widen the range of existing baked goods.

Funder

Kommission für Technologie und Innovation

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01959A

Reference65 articles.

1. Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health

2. Possibilities to increase the quality in gluten-free bread production: an overview

3. Recent advances in the formulation of gluten-free cereal-based products

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