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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...
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Glavni autori: | , , , , , |
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Format: | Artigo |
Jezik: | Inglês |
Izdano: |
MDPI AG
2020-05-01
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Serija: | Foods |
Teme: | |
Online pristup: | https://www.mdpi.com/2304-8158/9/5/560 |
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