The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index

Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread...

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Bibliographic Details
Main Authors: Alina Culetu, Denisa Eglantina Duta, Maria Papageorgiou, Theodoros Varzakas
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Foods
Subjects:
gluten-free
hydrocolloids
dough rheological properties
texture
volume
sensory
Online Access:https://www.mdpi.com/2304-8158/10/12/3121

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