Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter
Abstract
Developing baked gluten-free (GF) products is difficult since gluten is essential for many organoleptic properties like texture and taste. Egg white proteins (EW) show strong cohesive behavior with excellent foaming capacity and stability, which may improve both organoleptic quality and nutritional value of GF bread. This work aimed to study the impact of two EW powders prepared by different methods (e.g. P110 and M200) on bread volume, shape,...
Paper Details
Title
Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter
Published Date
Feb 1, 2019
Journal
Volume
87
Pages
287 - 296
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