date:Oct 28, 2019
major limitation for the manufacturing of gluten-free bread. Wheat protein, the gluten, which is usually responsible for the dough structure and its expansion is missing in these products.
Starch is used as a replacer in order to take over this function. Sufficient heating causes the starch to gelatinise and to contribute to the crumb structure.
However, a much larger portion of water is needed in the dough which results in a lower viscosity and makes it thinner and more liquid. This is chall