Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour

Mixolab, as the rheological instrument, was utilized to create gluten-free products. According to obtained Mixolab profiles, mixtures of rice flour and husked buckwheat and rice flour and unhusked buckwheat flour expressed rheological properties similar to wheat flour. In both types of mixtures the...

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Veröffentlicht in:Food hydrocolloids 2010-08, Vol.24 (6), p.626-632
Hauptverfasser: Torbica, Aleksandra, Hadnađev, Miroslav, Dapčević, Tamara
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Sprache:eng
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