Gluten-free bread: a case study

Physicochemical and sensorial characteristics of a possible commercial gluten-free bread (GFB) made with a new gluten-free flour were studied, as compared to a regular wheat bread, which was also analysed as Control sample. Results show that GFB presented high values of moisture and water activity,...

Full description

Bibliographic Details
Main Author: Correia, Paula (author)
Other Authors: Fonseca, Mariana F. (author), Batista, Luís M. (author), Guiné, Raquel (author)
Format: conferenceObject
Language:eng
Published: 2017
Subjects:
Wheat
Gluten-free
Physicochemical characteristics
Sensorial properties
Online Access:http://hdl.handle.net/10400.19/4591
Country:Portugal
Oai:oai:repositorio.ipv.pt:10400.19/4591

Internet

http://hdl.handle.net/10400.19/4591

Similar Items