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Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters

✍ Scribed by Maria Helena B. Nunes; Michelle M. Moore; Liam A. M. Ryan; Elke K. Arendt

Publisher
Springer
Year
2008
Tongue
English
Weight
549 KB
Volume
228
Category
Article
ISSN
0044-3026

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## Abstract Controlled stress rheometry differentiated glutens from the cultivars under study into β€˜extra‐strong’, strong and weak on the basis of their elastic and viscous moduli measured in the linear domain. The mechanical spectra of different glutens revealed no qualitative differences, but exh