Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies

Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies

The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water absorption capacity, low-field nuclear magnetic reson...

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Bibliographic Details
Main Authors: Maria Barbara Różańska, Patrycja Kokolus, Jakub Królak, Patrycja Jankowska, Agata Osoś, Magda Romanowska, Łukasz Szala, Przemysław Łukasz Kowalczewski, Jacek Lewandowicz, Łukasz Masewicz, Hanna Maria Baranowska, Sylwia Mildner-Szkudlarz
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Applied Sciences
Subjects:
extrusion
pasting properties
dough rheology
structure
water behavior
LF NMR
Online Access:https://www.mdpi.com/2076-3417/13/6/4033

Internet

https://www.mdpi.com/2076-3417/13/6/4033

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