Impact of starch mixture composition on properties of gluten-free bread
2008
Diowksz, A.,Politechnika Lodzka, Lodz (Poland). Inst. Technologii Fermentacji i Mikrobiologii | Sucharzewska, D,Politechnika Lodzka, Lodz (Poland). Inst. Chemicznej Technologii Zywnosci | Ambroziak, W.,Politechnika Lodzka, Lodz (Poland). Inst. Technologii Fermentacji i Mikrobiologii
The objective of the study was to develop a composition of starch mixtures intended for baking gluten-free bread, which could contribute to the improvement of both physical properties of the dough and the quality of the final bread, and to obtaining a favourable balance of protein and dietary fibre. Gluten-free mixtures were based on wheat, maize, and potato starches, and on maize flour. The mixture was supplemented with dietary fibre of different origin and with soy protein. The experimental breads were characterized by both the softer crust and crumb compared to the control bread. They also showed the lower water depletion and the slower rate of decrease in the crumb elasticity during their storage. Modifications in the dough recipe also reulted in lowering the energetic value of the bread
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