Relaxation properties of bread doughs from gluten free and non-gluten free flour mixtures

Bread doughs were prepared from gluten free and not gluten free flours – rice, maize, chestnut and wheat flours. The flours were mixed in ratio 100:0, 75:25, 50:50, 25:75, 0:100 and added to the same amount water (model doughs). The texture parameters of different model doughs were analysed by Stabl...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Zsivanovits, Gabor, Gechev, Biser
Format:	Tagungsbericht
Sprache:	eng
Schlagworte:	Bread Chestnut Corn Cylinders Flour Gluten Mathematical models Parameters Texture Wheat
Online-Zugang:	Volltext
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