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Texture Development in Gluten-Free Breads: Effect of Different Enzymes and Extruded Flour

✍ Scribed by Martínez, Mario M.; Marcos, Pablo; Gómez, Manuel

Book ID
120981243
Publisher
John Wiley and Sons
Year
2013
Tongue
English
Weight
187 KB
Volume
44
Category
Article
ISSN
0022-4901

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BACKGROUND: Iron fortification of bread often results in sub-optimal quality of the final product due to undesirable changes in the physical characteristics and sensory properties of the bread. In this study both the form of iron (soluble, insoluble or encapsulated) and the type of bread (wheat or g