Flax and wattle seed powders enhance volume and softness of gluten-free bread
Gluten-free bread is generally associated with several quality defects such as reduced volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity of bread dough. The aim of this study was to evaluate the effect of 1% (total base) addition of seed powders from flax ( Li...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 1 vom: 25. Jan., Seite 66-75 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2019
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Breadmaking coeliac digital image texture Dietary Fiber Powders Glutens 8002-80-0 Starch |
| Online verfügbar |
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