Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

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• 作者：Mario M. Martí ; nez ; ^{mariomartinez175@gmail.com} ; ^{mart1269@purdue.edu} ; Manuel Gó ; mez
• 关键词：Starch ; Flour ; Gluten-free ; Bread ; Rheology ; Microstructure
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：197
• 期：Complete
• 页码：78-86
• 全文大小：1838 K
• 卷排序：197

文摘

The rheological evolution of gluten-free doughs during fermentation was studied. The textural evolution of gluten-free breads during baking was studied. Mechanistic relations among starch, dough rheology and bread quality were obtained. Doughs with low consistency and uniform continuous phase provided high volume breads. Wheat starch was prone to form a continuous phase that increased bread quality.