Technological approaches applied in the design of gluten-free bakery products
Gluten-free (GF) bakery products differ significantly from standard wheat flour products, usually with inferior characteristics. To reproduce the visco-elastic properties of wheat flour dough, GF bread is balanced by complex formulations based on gluten-free flour and starches, including hydrocolloi...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2023-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202303-0001_technological-approaches-applied-in-the-design-of-gluten-free-bakery-products.php |