Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose

The thermal performance of a gluten-free bread dough consisting of a blend of non allergenic corn and cassava starches (75:25) with hydroxypropylmethylcellulose (HPMC) as gluten mimetic hydrocolloid in conjunction with egg white (EW) was determined by differential scanning calorimetry. In order to a...

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Detalles Bibliográficos
Autores principales:	Kobylañski, J.R., Pérez, O.E., Pilosof, A.M.R.
Formato:	JOUR
Materias:	Differential scanning calorimetry Gelatinisation Hydrocolloids Interactions Starch egg white gluten hydroxypropylmethylcellulose starch water analysis of variance article cassava concentration response differential scanning calorimetry dough experimental design gelatinization hydrocolloid molecular interaction reaction analysis surface property temperature dependence thermodynamics
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00406031_v411_n1_p81_Kobylanski
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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