Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads

Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat,...

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Bibliographic Details
Main Authors: Stefan W. Horstmann, Markus C. E. Belz, Mareile Heitmann, Emanuele Zannini, Elke K. Arendt
Format: Article
Language:English
Published: MDPI AG 2016-04-01
Series:Foods
Subjects:
coeliac disease
gluten-free
scanning electron microscopy
rapid visco analyser
lipids
crumb firmness
Online Access:http://www.mdpi.com/2304-8158/5/2/30

Internet

http://www.mdpi.com/2304-8158/5/2/30

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