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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Detalles Bibliográficos
Autores principales: Horstmann, Stefan W., Belz, Markus C. E., Heitmann, Mareile, Zannini, Emanuele, Arendt, Elke K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302342/
https://www.ncbi.nlm.nih.gov/pubmed/28231125
http://dx.doi.org/10.3390/foods5020030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302342/
https://www.ncbi.nlm.nih.gov/pubmed/28231125
http://dx.doi.org/10.3390/foods5020030

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