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...

全面介紹

書目詳細資料

發表在:	Applied Sciences
Main Authors:	Elok Waziiroh, Denisse Bender, Anisa Saric, Henry Jaeger, Regine Schoenlechner
格式:	Article
語言:	英语
出版:	MDPI AG 2021-07-01
主題:	ohmic heating gluten-free starch:water ratio rheology viscosity
在線閱讀:	https://www.mdpi.com/2076-3417/11/14/6567