Impact of Acorn Flour on Gluten-Free Dough Rheology Properties

Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. Howeve...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: R. Beltrão Martins, M. C. Nunes, L. M. M. Ferreira, J. A. Peres, A. I. R. N. A. Barros, A. Raymundo
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2020-05-01
Schriftenreihe:Foods
Schlagworte:
acorn flour
gluten-free dough
fibre-rich ingredient
underexploited resources
rheology
pasting properties
Online Zugang:https://www.mdpi.com/2304-8158/9/5/560
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