Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
Replacing wheat flour in the breadmaking process is a technology challenge since the elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form a protein network capable of mimicking gluten-like structure, giving to dough a foaming support. This study aim...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2020
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| Texto completo: | http://hdl.handle.net/10400.5/20538 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/20538 |