Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten Friendly<sup>TM</sup>” Technology

Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten Friendly<sup>TM</sup>” Technology

After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten Friendly<sup>TM</sup>” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on t...

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Bibliographic Details
Main Authors: Carmela Lamacchia, Loretta Landriscina, Carla Severini, Rossella Caporizzi, Antonio Derossi
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
Gluten Friendly<sup>TM</sup> technology
microwaves
gluten friendly bread
rheological properties
pasting properties
sensorial evaluation
Online Access:https://www.mdpi.com/2304-8158/10/4/751

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