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Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough
Dough rheology, mainly enabled by gluten in the traditional dough, determines the end-products’ quality, particularly by affecting gas production and retention capacities during proofing. Gluten-free dough has quite different rheological performance compared with gluten-containing dough. To deepen t...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9956097/ https://www.ncbi.nlm.nih.gov/pubmed/36832771 http://dx.doi.org/10.3390/foods12040695 |