Formulation of gluten free bread using response surface methodology

被引：0
|
作者：
McCarthy, DF [1 ]
Gallagher, E [1 ]
Gormley, TR [1 ]
Schober, TJ [1 ]
Arendt, EK [1 ]
机构：
[1] TEAGASC, Natl Food Ctr, Dublin 15, Ireland
来源：
GLUTEN PROTEINS | 2004年 / 295期
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：379 / 382
页数：4
相关论文
共 50 条
  • [1] Application of response surface methodology in the development of gluten-free bread
    McCarthy, DF
    Gallagher, E
    Gormley, TR
    Schober, TJ
    Arendt, EK
    CEREAL CHEMISTRY, 2005, 82 (05) : 609 - 615
  • [2] BREAD FORMULATION DESIGNED FOR THE ELDERLY USING RESPONSE-SURFACE METHODOLOGY
    PAYTON, SB
    BALDWIN, RE
    KRAUSE, GF
    JOURNAL OF FOOD SCIENCE, 1988, 53 (01) : 302 - 303
  • [3] Formulation of gluten-free bread
    Sanchez, H.D.
    Osella, C.A.
    De la Torre, A.
    Informacion Tecnologica, 1996, 7 (02): : 35 - 42
  • [4] Response surface methodology for optimization of gluten-free bread made with unripe banana flour
    M. A. Hernández-Aguirre
    J. J. Islas-Hernández
    M. E. Sánchez-Pardo
    S. L. Rodríguez-Ambriz
    P. Osorio-Díaz
    Journal of Food Measurement and Characterization, 2019, 13 : 1652 - 1660
  • [5] Response surface methodology for optimization of gluten-free bread made with unripe banana flour
    Hernandez-Aguirre, M. A.
    Islas-Hernandez, J. J.
    Sanchez-Pardo, M. E.
    Rodriguez-Ambriz, S. L.
    Osorio-Diaz, P.
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2019, 13 (03) : 1652 - 1660
  • [6] Development of fibre-enriched gluten-free bread: a response surface methodology study
    Sabanis, Dimitrios
    Lebesi, Dimitra
    Tzia, Constantina
    INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 2009, 60 : 174 - 190
  • [7] Optimization of a novel, gluten-free bread's formulation based on chickpea, carob and rice flours using response surface design
    Amma, Imene
    Sebii, Haifa
    Aloui, Takwa
    Attia, Hamadi
    Hadrich, Bilel
    Felfoul, Imene
    HELIYON, 2022, 8 (12)
  • [8] Use of response surface methodology to optimize gluten-free bread fortified with soy flour and dry milk
    Sánchez, HD
    Osella, CA
    de la Torre, MA
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2004, 10 (01) : 5 - 9
  • [9] Optimization of the Formulation and Processing Technology of Quinoa Bread by Response Surface Methodology
    Wei Wei
    Wang Lihui
    2020 6TH INTERNATIONAL CONFERENCE ON ENERGY MATERIALS AND ENVIRONMENT ENGINEERING, 2020, 508
  • [10] Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology
    Pourfarzad, Amir
    Khodaparast, Mohammad Hossein Haddad
    Karimi, Mehdi
    Mortazavi, Seyed Ali
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2014, 51 (10): : 2344 - 2356
12345