Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics

@article{Matos2012QualityIO,
  title={Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics},
  author={Mar{\~A}­a Estela Matos and Cristina M. Rosell},
  journal={Food and Bioprocess Technology},
  year={2012},
  volume={6},
  pages={2331-2341}
}
The design of gluten-free bread-like products involves the study of gluten-free dough rheology and the resulting baked product characteristics, but little information has been obtained connecting dough and baked product properties. The aim of this study was to determine quality predictors of gluten-free bread-like products at dough level by defining possible correlations between dough rheological properties and both instrumental parameters and sensory characteristics of those products. Diverse… CONTINUE READING

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