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Effect of cellulose-based hydrocolloids and starch chemical modification on the rheology of gluten-free dough
RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
University of Applied Sciences HAS Den Bosch, Netherlands.
Lyckeby Starch AB, Sweden.
RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience. Chalmers University of Technology, Sweden.ORCID iD: 0000-0003-0310-4465
2017 (English)In: Annual Transactions of the Nordic Rheology Society, Vol. 25, p. 77-Article in journal (Refereed) Published
Abstract [en]

This study was carried out to evaluate the effect of cellulose-based hydrocolloids on the rheology of flour doughs based on corn starch and potato starch. Adding cellulosebased hydrocolloids or a chemically modified waxy starch to this gluten-free dough imparted a shear-thinning behavior similar to that of wheat flour dough.
Place, publisher, year, edition, pages
2017. Vol. 25, p. 77-
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Physical Chemistry
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URN: urn:nbn:se:ri:diva-58468OAI: oai:DiVA.org:ri-58468DiVA, id: diva2:1633717
Available from: 2022-01-31 Created: 2022-01-31 Last updated: 2023-05-25Bibliographically approved

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Stading, Mats

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