What is it about?
The evaluation of the rheological properties of soryz flour in comparison to other gluten-free flours from different sources (i.e. rice, oat, soy, quinoa, teff) using the Mixolab system and potential applications of soryz flour in baking.
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Why is it important?
Soryz can be a source for diversification gluten-free products for people with celiac intolerance. The rheological behaviour of soryz flour is important for further development of bakery products.
Read the Original
This page is a summary of: Thermo-mechanical behaviour of dough and bread making properties of soryz flour, Quality Assurance and Safety of Crops & Foods, December 2019, Wageningen Academic Publishers, DOI: 10.3920/qas2018.1516.
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