Analysis of Textural Properties of Gluten Free Breads

Bread is one of the most important gluten-free foods, and it is usually connected with crumbling texture, poor colour, low volume, unsatisfactory taste and a short shelf-life, probably due to the lack of the viscosity network formed by gluten. Thus, some defects of gluten- free bread are related wit...

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Bibliographic Details
Main Author: Correia, Paula (author)
Other Authors: Guiné, Raquel P. F. (author), Fonseca, Mariana (author), Batista, L. (author)
Format: article
Language:eng
Published: 2021
Subjects:
Flour
Gluten free
Texture analysis
Compression test
Perforation test
Online Access:http://hdl.handle.net/10400.19/6717
Country:Portugal
Oai:oai:repositorio.ipv.pt:10400.19/6717

Internet

http://hdl.handle.net/10400.19/6717

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