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MASO-INTERNATIONAL

Author: Anna Horáčková

Rheological properties of naturally gluten-free materials contrasted with gluten-free blend and wheat flour

Authors: Ivan Švec, Anna Horáčková and Pavel Skřivan
Keywords: dough, gluten-free flour, mixolab, rheological behavior, starch retrogradation

In industrial bakeries and confectioneries, the rate of usage of non-traditional plant material is still increasing, so exploration of their rheological behavior may help to avoid changed machinability of sponge and fermented dough types. One of the latest apparatuses designed for such measurements is the Mixolab developed by the French company Chopin. Combining description of … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2019

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
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