Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters

The effects of the emulsifiers lecithin (LC), di-acetyl tartaric ester of monoglycerides (DATEM), distilled monoglycerides (DM) or sodium stearoyl lactylate (SSL) were studied in a gluten-free (GF) batter and bread formulation. Three different levels, i.e. low, medium, and high, were evaluated and c...

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Veröffentlicht in:	European food research & technology 2009-02, Vol.228 (4), p.633-642
Hauptverfasser:	Nunes, Maria Helena B., Moore, Michelle M., Ryan, Liam A. M., Arendt, Elke K.
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Analytical Chemistry Biological and medical sciences Biotechnology Bread Celiac disease Cereal and baking product industries Chemistry Chemistry and Materials Science Emulsifiers Food Food additives Food industries Food Science Forestry Fundamental and applied biological sciences. Psychology General aspects Gluten Ingredients Original Paper Proteins Rheology Rice Sodium Starch Studies Viscoelasticity Yeast
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