What is it about?
Some quality properties of gluten-free bread with different level of rice sourdough which was developed by natural fermentation.
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Why is it important?
To produce scientific knowledge for the development of dough properties and final product quality of gluten-free formulations, because poor quality of gluten-free products and patients with celiac disease demand quality and healthy bakery products.
Perspectives
The most significant effect of the sourdough based rice flour on gluten-free breads was the shelf life.
Res. Assist. Gamze ÜÇOK
Necmettin Erbakan Universitesi
Read the Original
This page is a summary of: Effect of sourdough addition on rice based gluten-free formulation: rheological properties of dough and bread quality, Quality Assurance and Safety of Crops & Foods, August 2015, Wageningen Academic Publishers,
DOI: 10.3920/qas2014.0440.
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