Structural role of fibre addition to increase knowledge of non-gluten bread
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- 作者：Κleopatra Tsatsaragkou ; Styliani Protonotariou ; Ioanna Mandala ; imandala@aua.gr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Fibre ; Gluten-free ; Structure ; Bread
- 刊名：Journal of Cereal Science
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：67
- 期：Complete
- 页码：58-67
- 全文大小：1135 K
文摘
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Hydration level in GF doughs with fibres affects bread quality.
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Balance between dough elasticity and extensibility maximizes gas retention capacity.
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Incorporation of soluble fibres enhance dough development.
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Coarser insoluble fibres reduce dough gas retention capacity.
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Fibres enhance GF bread volume and crumb softness.