Jump to Main Content
- Ziobro, Rafał, et al. Show all 4 Authors
- Journal of food engineering 2010 v.96 no.2 pp. 258-265
- gluten-free foods; maltodextrins; plant fats and oils; sucrose; corn starch; potato starch; guar gum; pectins; retrogradation; pasting properties; gelatinization; viscosity; rheological properties; dough development; dough; volume; enthalpy; amylopectin; modified starch; texture; storage modulus; viscoelasticity
- ... The aim of the study was to check if maltodextrins of various dextrose equivalents (DE) could be used to improve stability and quality of gluten-free bakery products, and effectively reduce starch retrogradation. The maltodextrins, which were used for partial replacement of starch in the recipe for gluten-free dough, were characterised by DE 3.6, 15.3, 18.0 and 21.8. Basing on the obtained results ...