Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life

Papagianni, Evangelia; Kotsiou, Kali; Matsakidou, Anthia; Biliaderis, Costas G.; Lazaridou, Athina

doi:10.1016/j.foodhyd.2024.109734

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.109734

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Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life

Evangelia Papagianni,

Kali Kotsiou,

Anthia Matsakidou

et al.

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Cited by 5 publications

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Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake: Implications on batter rheology, bread quality and shelf life

Cited by 5 publications

References 89 publications

Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber

Non-invasive microstructural characterization and in vivo glycemic response of white bread formulated with soluble dietary fiber

Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status

Effects of protein-glutaminase on the quality of wheat dough and bread

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