Gluten replacement and starch reduction in producing gluten free bread

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Gluten replacement and starch reduction in producing gluten free bread

The main target of the project is to investigate gluten replacement and starch replacement in gluten free products for the purpose of dealing with gluten intolerance, obesity, diabetes, and meeting the public requirement of healthy diets. The focus of the first part is on psyllium seed husk powder (...

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Bibliographic Details
Main Author:	Ren, Yi
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2020
Subjects:	Psyllium husk (Plantago) Heteroxylan (arabinoxylan) Rheology Cellulose fibrillation Gluten free Dough rheology starch reduction
Online Access:	https://eprints.nottingham.ac.uk/59634/

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