Effect of Thermoresponsive Xyloglucan on the Bread-Making Properties and Preservation of Gluten-Free Rice-Flour Bread.

Fujii, Keiko; Usui, Momomi; Ohsuga, Akiko; Tsuji, Michiko

Fujii, Keiko; Usui, Momomi; Ohsuga, Akiko; Tsuji, Michiko.

Afiliação

Fujii K; Department of Food Science and Nutrition, Faculty of Human Sciences and Design, Japan Women's University, 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan.
Usui M; Department of Food Science and Nutrition, Faculty of Human Sciences and Design, Japan Women's University, 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan.
Ohsuga A; Department of Food Science and Nutrition, Faculty of Human Sciences and Design, Japan Women's University, 2-8-1 Mejirodai, Bunkyo-ku, Tokyo 112-8681, Japan.
Tsuji M; Department of Health and Nutrition, Faculty of Health and Science, Nagoya Women's University, 3-40 Shioji-cho, Mizuho-ku, Nagoya-shi 467-8610, Japan.

Foods ; 12(14)2023 Jul 20.

Article em En | MEDLINE | ID: mdl-37509853

Palavras-chave

bread; gluten-free; mechanical properties; preservation; rice-flour; sensory evaluation; tamarind gum; thermoresponsive xyloglucan; xanthan gum

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2023 Tipo de documento: Article