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.
Perspectives
Writing this article was a great pleasure as it has co-authors with whom I have had long standing collaborations. This article also lead to findings which are original (soryz flour is not well studied), have relevance for consumers and have good practical applicability for food industry.
Denisa Duta
National Institute of Research&Development for Food Bioresources IBA Bucharest
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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