Impact of Acorn Flour on Gluten-Free Dough Rheology Properties
Impact of Acorn Flour on Gluten-Free Dough Rheology Properties
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Contents
Gluten is a fundamental ingredient in breadmaking, since is responsible for the viscoelastic behaviour of the dough. The lack of gluten has a critical effect on gluten-free dough, leading to less cohesive and less elastic doughs, and its replacement represents a challenge for bakery industry. However, dough rheology can be improved combining differ...
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Full title
Impact of Acorn Flour on Gluten-Free Dough Rheology Properties
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TN_cdi_doaj_primary_oai_doaj_org_article_b50860b0bc0c44cf82e1bb7b39dad48f
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_b50860b0bc0c44cf82e1bb7b39dad48f
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods9050560
