Impact of Acorn Flour on Gluten-Free Dough Rheology Properties

Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. Howeve...

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Detalles Bibliográficos
Autores principales: Beltrão Martins, R., Nunes, M. C., M. Ferreira, L. M., A. Peres, J., R. N. A. Barros, A. I., Raymundo, A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278785/
https://www.ncbi.nlm.nih.gov/pubmed/32370220
http://dx.doi.org/10.3390/foods9050560

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278785/
https://www.ncbi.nlm.nih.gov/pubmed/32370220
http://dx.doi.org/10.3390/foods9050560

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