The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread
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Title
The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread
Authors
Keywords
Gluten-free bread, Acorn flour, Dough rheology, Quality, Texture, Staling
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 240, Issue 6, Pages 1135-1143
Publisher
Springer Nature
Online
2015-01-20
DOI
10.1007/s00217-015-2417-y
References
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Related references
Note: Only part of the references are listed.- State of the Art in Gluten-Free Research
- (2014) Norah O'Shea et al. JOURNAL OF FOOD SCIENCE
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- (2014) K. Tsatsaragkou et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Nutritional and functional performance of high β-glucan barley flours in breadmaking: mixed breads versus wheat breads
- (2013) Concha Collar et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Influence of pregelatinised tapioca starch and transglutaminase on dough rheology and quality of gluten-free jasmine rice breads
- (2013) Waranit Pongjaruvat et al. FOOD HYDROCOLLOIDS
- Characterization of Acorn Fruit Oils Extracted from Selected Mediterranean Quercus Species
- (2013) W. M. Al-Rousan et al. GRASAS Y ACEITES
- Acorn bread: A traditional food of the past in Sardinia (Italy)
- (2013) Pinna Claudia JOURNAL OF CULTURAL HERITAGE
- Effect of inulin on rheological and thermal properties of gluten-free dough
- (2012) Lesław Juszczak et al. CARBOHYDRATE POLYMERS
- Quality Indicators of Rice-Based Gluten-Free Bread-Like Products: Relationships Between Dough Rheology and Quality Characteristics
- (2012) María Estela Matos et al. Food and Bioprocess Technology
- Effect of legume flours on baking characteristics of gluten-free bread
- (2012) B. Miñarro et al. JOURNAL OF CEREAL SCIENCE
- Starch isolation from chestnut and acorn flours through alkaline and enzymatic methods
- (2011) Paula Reis Correia et al. FOOD AND BIOPRODUCTS PROCESSING
- DEFATTED STRAWBERRY AND BLACKCURRANT SEEDS AS FUNCTIONAL INGREDIENTS OF GLUTEN-FREE BREAD
- (2011) JAROSŁAW KORUS et al. JOURNAL OF TEXTURE STUDIES
- Chemical Composition and Starch Digestibility of Different Gluten-free Breads
- (2011) María Estela Matos Segura et al. PLANT FOODS FOR HUMAN NUTRITION
- Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour
- (2010) Aleksandra Torbica et al. FOOD HYDROCOLLOIDS
- On sweet acorn (Quercus spp.) cake tradition in Italian cultural and ethnic islands
- (2010) Domenico Pignone et al. GENETIC RESOURCES AND CROP EVOLUTION
- Effect of fiber incorporation on rheological and chapati making quality of wheat flour
- (2010) D. N. Yadav et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations
- (2009) Laura Alvarez-Jubete et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
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- (2009) Mariusz Witczak et al. JOURNAL OF FOOD ENGINEERING
- The impact of resistant starch on characteristics of gluten-free dough and bread
- (2008) Jarosław Korus et al. FOOD HYDROCOLLOIDS
- Determination of the Fatty Acid Composition of Acorn (Quercus), Pistacia lentiscus Seeds Growing in Algeria
- (2008) M. Charef et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
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