Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread

The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original d...

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Hlavní autoři:	Jarosław Korus, Rafał Ziobro, Teresa Witczak, Kamila Kapusniak (Jochym), Lesław Juszczak
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2021-04-01
Edice:	Molecules
Témata:	OSA starch gluten-free bread rheology texture staling
On-line přístup:	https://www.mdpi.com/1420-3049/26/8/2197
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