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Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough

  • Published:2020-01 Issue: Volume:91 Page:102866
  • ISSN:0733-5210
  • Container-title:Journal of Cereal Science
  • language:en
  • Short-container-title:Journal of Cereal Science

Author:

Federici Enrico,Jones Owen G.,Selling Gordon W.,Tagliasco Marianna,Campanella Osvaldo H.

Funder

National Institute of Food and Agriculture

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Functionality of starches and hydrocolloids in gluten-free foods;Abdel-Aal,2009

2. Mechanical behavior of Maize flour and starch–zein based materials in the glassy state: a matrix–particle interpretation;Chanvrier;Carbohydr. Polym.,2006

3. Rheology and the breadmaking process;Dobraszczyk;J. Cereal Sci.,2003

4. Starch in Food: Structure, Function and Applications;Eliasson,2004

5. Functionalizing maize zein in viscoelastic dough systems through fibrous, β-sheet-rich protein networks: an alternative, physicochemical approach to gluten-free breadmaking;Erickson;Trends Food Sci. Technol.,2012
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