Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter
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DOI: 10.1016/j.foodhyd.2018.08.022
Abstract: Abstract Developing baked gluten-free (GF) products is difficult since gluten is essential for many organoleptic properties like texture and taste. Egg white proteins (EW) show strong cohesive behavior with excellent foaming capacity and stability, which… read more here.
Keywords: egg white; properties bread; texture; gluten free ... See more keywords