LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage
The paper presents the effect of replacing starch (at 2%, 6% and 10%) with cricket powder (CP) on the water behavior studied by the 1H NMR method, as well as the texture of gluten-free bread during 6-day storage. It was noticed that the bread crumb containing CP has lower water transport rate than t...
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Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 8 vom: 14. Dez., Seite 776-785
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| 1. Verfasser: |
Kowalczewski, Przemysław Łukasz
(VerfasserIn) |
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| Weitere Verfasser: |
Walkowiak, Katarzyna,
Masewicz, Łukasz,
Smarzyński, Krzysztof,
Thanh-Blicharz, Joanna Le,
Kačániová, Miroslava,
Baranowska, Hanna Maria |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2021
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
1H NMR
Edible insects
bread staling
crumb properties
water behavior
Powders
Water
059QF0KO0R
Starch
9005-25-8 |
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