Characteristics of gluten-free bread: quality improvement by the addition of starches/hydrocolloids and their combinations using a definitive screening design
Hayat Bourekoua(University Frères Mentouri Constantine 1), Agnieszka Sujak(University of Life Sciences in Poznań), Leila Benatallah(University Frères Mentouri Constantine 1), Renata Różyło(University of Life Sciences in Lublin), Mohammed Nasreddine Zidoune(University Frères Mentouri Constantine 1), Agnieszka Wójtowicz(University of Life Sciences in Lublin), Grzegorz Łysiak(University of Life Sciences in Lublin)
Cited by 54
Related Papers
Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours
|LWT|2016|90
Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder
|European Food Research and Technology|2017|90
Pomegranate seed powder as a functional component of gluten‐free bread (Physical, sensorial and antioxidant evaluation)
|International Journal of Food Science & Technology|2018|86
Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study
|Journal of Food Science and Technology|2019|56