Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten Friendly(TM)” Technology

After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten Friendly(TM)” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on the production and qua...

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Detalles Bibliográficos
Autores principales: Lamacchia, Carmela, Landriscina, Loretta, Severini, Carla, Caporizzi, Rossella, Derossi, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066065/
https://www.ncbi.nlm.nih.gov/pubmed/33916141
http://dx.doi.org/10.3390/foods10040751

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8066065/
https://www.ncbi.nlm.nih.gov/pubmed/33916141
http://dx.doi.org/10.3390/foods10040751

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