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...
Tallennettuna:
| Päätekijät: | , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI AG
2020-09-01
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| Sarja: | Applied Sciences |
| Aiheet: | |
| Linkit: | https://www.mdpi.com/2076-3417/10/19/6868 |
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