Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and its Impact on Crumb Characteristics
Dough ability to produce leavening gas and its impact on bread crumb characteristics was evaluated on wheat, buckwheat and rice dough. The ability to produce leavening gas was recorded as thermally-dependent changes of dough volume; curve gradient, area under curve and the temperature range of leave...
| Main Authors: | , , |
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| Format: | Article |
| Language: | ces |
| Published: |
Research Institute of Brewing and Malting, Plc.
2017-02-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | http://www.kvasnyprumysl.eu/index.php/kp/article/view/96 |