Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life
Evangelia Papagianni, Kali Kotsiou, Anthia Matsakidou, Costas G. Βiliaderis, Athina Lazaridou
Topics & Concepts
Food scienceChemistryShelf lifeGluten freeFlavorGlutenRheologyIngredientRetrogradation (starch)ChewinessPea proteinRheometryStarchAmyloseMaterials scienceComposite materialFood composition and propertiesProteins in Food SystemsCeliac Disease Research and Management