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July 7, 2024New TechnologiesOpen Access

Improving the technology of gluten-free bread from composite flour mixtures

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Authors

АСА. И. СоловьеваDBD. A. BraginaYUYu. V. Ushakova

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Cite This Study

Соловьева et al. (2024) studied this question.

synapsesocial.com/papers/68e6128fb6db6435875a5101https://doi.org/10.47370/2072-0920-2024-20-2-130-142
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Improving the technology of creating gluten-free bakery products based on compound flours2024
  2. 2IMPROVING THE TECHNOLOGY OF BAKERY PRODUCTS WITH LOW GLUTEN CONTENT2024 · 1 citations
  3. 3Technological and multi‐sensory analysis approach to holistically understand the quality and consumer perception of gluten‐free breads with alternative flours2024 · 1 citations
  4. 4INVESTIGATION OF THE RHEOLOGICAL, NUTRITIONAL, AND SENSORY PROPERTIES OF THE GLUTEN-FREE BREAD PRODUCED FROM RICE, BEAN, AND CHICKPEA FLOUR2024
  5. 5Problems and Approaches in the Improvement of Gluten‐Free Bread Texture: A Comprehensive Review2026