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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Główni autorzy:	Carla Graça, Anabela Raymundo, Isabel Sousa
Format:	Artigo
Język:	Inglês
Wydane:	MDPI AG 2020-09-01
Seria:	Applied Sciences
Hasła przedmiotowe:	curd cheese enrichment whey protein mimic gluten structure dough rheology bread texture gluten-free bread
Dostęp online:	https://www.mdpi.com/2076-3417/10/19/6868
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!