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- Ziobro, Rafał, et al. Show all 4 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 476-482
- amylopectin; antistaling agents; chewiness; dough; enthalpy; gluten-free bread; hardness; loss modulus; potato starch; swelling (materials); texture; waxy corn
- ... The aim of the study was to evaluate the influence of waxy starch (WS) on structure formation and staling retardation in starch based gluten-free bread. Corn/potato starch mix in bread formulation was partially replaced with waxy corn/waxy potato starch mix, and the resulting changes in rheological properties of the dough and quality of the bread, as well as its staling kinetics were monitored. It ...