Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original d...

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Detalles Bibliográficos
Autores principales: Korus, Jarosław, Ziobro, Rafał, Witczak, Teresa, Kapusniak (Jochym), Kamila, Juszczak, Lesław
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070360/
https://www.ncbi.nlm.nih.gov/pubmed/33920373
http://dx.doi.org/10.3390/molecules26082197

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070360/
https://www.ncbi.nlm.nih.gov/pubmed/33920373
http://dx.doi.org/10.3390/molecules26082197

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