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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

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