Water redistribution and structural changes of starch during storage of a gluten-free bread
The objective of the present work was to analyze molecular and supramolecular changes of bread starch and to relate bread firmness increase during storage with starch recrystallization and water hydration levels and migration in gluten-free bread. At the studied conditions starch was in the supercoo...
Autores principales: | Osella, C.A., Sánchez, H.D., Carrara, C.R., De La Torre, M.A., Buera, M.P. |
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Formato: | JOUR |
Materias: | |
Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00389056_v57_n5_p208_Osella |
Aporte de: |
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