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SURIMI-BASED BREAD [1 record]

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Record 1 2008-03-06

English

Subject field(s)
  • Breadmaking
  • Seafood and Freshwater Food (Food Industries)
CONT

The absence of gluten is a major technical obstacle in the production of gluten-free breads. In the current trials, a control gluten-free bread formulation (C) based on rice and potato starch, was supplemented with fish surimi (as a structure enhancer) at a 10% inclusion level (of starch weight).

French

Domaine(s)
  • Boulangerie
  • Produits de mer et d'eau douce (Industr. alim.)

Spanish

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