Diversity among maize populations from Spain and the United States for dough rheology and gluten-free breadmaking performance
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چکیده
منابع مشابه
Breadmaking Performance of Protein Enriched Gluten Free Breads
Soybean enriched rice based gluten free breads were designed incorporating a structuring agent (hydroxypropylmethylcellulose HPMC) and a processing aid (transglutaminase TG). At dough level the effect of increasing amounts of soybean protein isolate (SPI), HPMC and water was studied in the Mixolab. Mixing and thermal characteristics showed the significant effect induced by water, soybean protei...
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ژورنال
عنوان ژورنال: International Journal of Food Science & Technology
سال: 2017
ISSN: 0950-5423
DOI: 10.1111/ijfs.13364