Abstract
This paper presents a novel approach for the production of gluten-free breads. Rather than mimicking the molecular structure and properties of gluten, gluten functionality was mimicked by creating a colloidal protein particle network (based on whey protein). The addition of this protein particle network transformed a starch slurry into a material with dough-like properties that could be used in a standard baking process to produce gluten-free breads. An overview of the potential and limitations of this novel technology is given.
Original language | English |
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Pages (from-to) | 201-204 |
Journal | Cereal Foods World |
Volume | 56 |
Issue number | 5 |
DOIs | |
Publication status | Published - 2011 |
Keywords
- rheological properties
- celiac-disease
- cold gelation
- quality
- flour
- dough
- batters
- formulations
- impact