Article

The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

2009-10-01

Abstract excerpt

The removal of gluten from bakery products, in order to produce foods (mainly based on gluten-free cereal flours and starch) for people with celiac disease, impairs dough's capacity to properly develop during leavening and baking. The main aim of this research was to produce and evaluate some experimental gluten-free (GF) doughs containing different levels of corn starch, amaranth flour (to enhance the nutritional...

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Literature Corpus work: 2b930901-3eff-589d-89eb-2c79ad7298b1
DOI: 10.1016/j.foodres.2009.04.017

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