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Impacts of Plant-Derived Hydrocolloids on Technological Characteristics of Gluten-Free Bakery Products: A Comprehensive Review.

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第一作者： Sima,Tahmouzi

第一单位： Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.

作者： Sima,Tahmouzi ^[1] ; Mojtaba,Heydari-Majd ^[2] ; Hesam,Daliri ^[3] ; Javaneh,Karimi ^[1] ; Leila,Zare ^[4] ; Heidar,Meftahizadeh ^[5] ; Neda Mollakhalili,Meybodi ^[6]

作者单位： Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. ^[1] Faculty of Agriculture & Natural Resources, Ardakan University, Ardakan, Iran. ^[2] Department of Food Science and Technology, University of Tabriz, Tabriz, Iran. ^[3] Student Research Committee, Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. ^[4] Department of Horticultural Sciences, Faculty of Agriculture & Natural Resources, Ardakan University, Ardakan, Iran. ^[5] Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.;Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran. ^[6]

关键词 bakery texture dough rheology gluten replacers gluten‐free formulation plant‐based hydrocolloids