The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread...

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Detalles Bibliográficos
Autores principales: Culetu, Alina, Duta, Denisa Eglantina, Papageorgiou, Maria, Varzakas, Theodoros
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701227/
https://www.ncbi.nlm.nih.gov/pubmed/34945672
http://dx.doi.org/10.3390/foods10123121

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701227/
https://www.ncbi.nlm.nih.gov/pubmed/34945672
http://dx.doi.org/10.3390/foods10123121

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