Ohmic Baking of Gluten-Free Bread: Role of Starch and Flour on Batter Properties
The viscosity of gluten-free (GF) batter significantly influences GF bread quality. This study attempts to understand how the rheological properties of GF batter are affected by the type of starch and the amount of water and how they influence GF bread properties when baked with two methods (convent...
| Published in: | Applied Sciences |
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| Main Authors: | , , , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-07-01
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| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/11/14/6567 |