The effect of dairy and rice powder addition on loaf and crumb characteristics, and on shelf life (intermediate and long-term) ... View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2003-12

AUTHORS

E. Gallagher, A. Kunkel, T. R. Gormley, E. K. Arendt

ABSTRACT

Many commercially available gluten-free breads are inferior in quality to their gluten-containing counterparts. They also have a relatively short shelf life. The current study investigated the effects of 3% milk protein isolate and 3% novel rice starch addition to a gluten-free bread formulation, and on the intermediate (8 days) and long-term (43 days) staling profile of both gluten-free bread formulations, packed in an 80% CO2\20% N2 atmosphere. Dairy protein and rice starch addition increased loaf volume and the loaves were preferred to a control sample by an untrained panel. The most notable changes in crumb hardness occurred in the early days of the testing periods for the control gluten-free bread in both the intermediate and long-term studies. More... »

PAGES

44-48

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-003-0818-9

DOI

http://dx.doi.org/10.1007/s00217-003-0818-9

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1032496135


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