The present study was carried out during a stage period at the University College of Cork, with the supervision of Prof. Elke K. Arendt. The objectives of this study were to incorporate different dietary fibres in a conventional gluten-free bread formula and investigate their effects on the rheological properties and baking performances of batters, and the textural properties of breads.
Incorporation of high fibre ingredients into gluten-free bread / G. Bottega. ((Intervento presentato al 13. convegno Workshop on the Developments in the Italian PhD Research on Food Science and Technology tenutosi a Torino nel 2008.
Incorporation of high fibre ingredients into gluten-free bread
G. BottegaPrimo
2008
Abstract
The present study was carried out during a stage period at the University College of Cork, with the supervision of Prof. Elke K. Arendt. The objectives of this study were to incorporate different dietary fibres in a conventional gluten-free bread formula and investigate their effects on the rheological properties and baking performances of batters, and the textural properties of breads.
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