Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

By Anna-Sophie Hager, Anika Wolter, M. Czerny, J. Bez, E. Zannini, E. Arendt, M. Czerny. European Food Research and Technology, 2012

263 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Increasing the utilisation of sorghum, millets and pseudocereals: Developments in the science of their phenolic phytochemicals, biofortification and protein functionality (2014, background): “This is indeed the case (Hager et al., 2012b; Houben et al., 2012; Huttner and Arendt, 2010; Zannini et al., 2012) and the main technological problem faced in wheat gluten replacement is that any addition of a flour from a non-wheat source results in a reduction in product quality.”
Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease (2015, unknown): “acceptability presents challenges and has driven research into the manufacture of quality sorghum-based gluten-free food products.((46,63))”