Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles

被引：0
|
作者：
Joana Pico
Beatriz Antolín
Laura Román
José Bernal
Manuel Gómez
机构：
[1] University of Valladolid,I.U. CINQUIMA, Analytical Chemistry Group
[2] University of Valladolid,Food Technology Area, E.T.S. Ingenierías Agrarias
来源：
European Food Research and Technology | 2019年 / 245卷
关键词：
Gluten-free bread; Volatile compounds; SPME-GC/QTOF; Physical properties;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：1755 / 1766
页数：11
相关论文
共 45 条
  • [1] Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles
    Pico, Joana
    Antolin, Beatriz
    Roman, Laura
    Bernal, Jose
    Gomez, Manuel
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2019, 245 (08) : 1755 - 1766
  • [2] Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads
    Horstmann, Stefan W.
    Belz, Markus C. E.
    Heitmann, Mareile
    Zannini, Emanuele
    Arendt, Elke K.
    FOODS, 2016, 5 (02): : 1 - 12
  • [3] Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour
    Collar, Concha
    Conte, Paola
    Fadda, Costantino
    Piga, Antonio
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2015, 21 (07) : 523 - 536
  • [4] Influence of different flours and starches on gluten-free bread aroma
    Pico, Joana
    Luis Bernal, Jose
    Gomez, Manuel
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2017, 54 (06): : 1433 - 1441
  • [5] Comparison of the volatile profiles of the crumb of gluten-free breads by DHE-GC/MS
    Pico, Joana
    Hansen, Ase S.
    Petersen, Mikael A.
    JOURNAL OF CEREAL SCIENCE, 2017, 76 : 280 - 288
  • [6] Influence of different flours and starches on gluten-free bread aroma
    Joana Pico
    José Luis Bernal
    Manuel Gómez
    Journal of Food Science and Technology, 2017, 54 : 1433 - 1441
  • [7] Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking
    Martinez, Mario M.
    Gomez, Manuel
    JOURNAL OF FOOD ENGINEERING, 2017, 197 : 78 - 86
  • [8] STUDIES OF THE QUALITY OF GLUTEN-FREE BREAD OF PREMIXED FLOURS .1. NUTRITIONAL-EVALUATION OF GLUTEN-FREE BREADS
    GRONEUER, KJ
    ORLOWSKI, G
    FREIMANN, J
    ERNAHRUNGS-UMSCHAU, 1987, 34 (12): : 399 - 405
  • [9] Gluten contamination of naturally gluten-free flours and starches used by Canadians with celiac disease
    Koerner, Terence B.
    Cleroux, Chantal
    Poirier, Christine
    Cantin, Isabelle
    La Vieille, Sebastien
    Hayward, Stephen
    Dubois, Sheila
    FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2013, 30 (12): : 2017 - 2021
  • [10] A Study on Staling Characteristics of Gluten-Free Breads Prepared with Chestnut and Rice Flours
    Ilkem Demirkesen
    Osvaldo H. Campanella
    Gulum Sumnu
    Serpil Sahin
    Bruce R. Hamaker
    Food and Bioprocess Technology, 2014, 7 : 806 - 820
12345