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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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Principais autores: Jarosław Korus, Rafał Ziobro, Teresa Witczak, Kamila Kapusniak (Jochym), Lesław Juszczak
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-04-01
Serier:Molecules
Fag:
OSA starch
gluten-free bread
rheology
texture
staling
Online adgang:https://www.mdpi.com/1420-3049/26/8/2197
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