Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread

The aim of the study was to evaluate the use of citrus fiber for the nutritional enrichment and technological improvement of gluten-free bread. A partial replacement of starch in bread formulation was analyzed in terms of the dough’s rheological properties and selected quality parameters of the brea...

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Bibliographic Details

Published in:	Applied Sciences
Main Authors:	Jarosław Korus, Lesław Juszczak, Mariusz Witczak, Rafał Ziobro
Format:	Article
Language:	English
Published:	MDPI AG 2020-09-01
Subjects:	gluten-free dough citrus fiber rheological properties bread quality
Online Access:	https://www.mdpi.com/2076-3417/10/19/6633