Quality of gluten-free bread: impact of frozen storage

Quality of gluten-free bread: impact of frozen storage

The effect of different combinations of natural ingredients (fat, egg, milk, soy) in gluten free dough made with a mixture of flours and stored frozen, in physical, textural and sensory properties of bread was studied. Specific volume, weight loss, firmness, elasticity, cohesiveness, gumminess and c...

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Bibliographic Details
Main Authors: Milde, Laura B., Chigal, Paola S., Argüello del Valle, Beatriz
Format: Online
Language:Spanish
Published: Facultad de Ciencias Exactas, Químicas y Naturales 2016
Subjects:
Celiaquía
Pan
Alergias alimentarias
Almacenamiento congelado
Celiac disease
Bread
Food Allergies
Frozen Storage
Online Access:https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/339

Internet

https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/339

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