Search Results - "Horstmann, S. W."

Correlation analysis of protein quality characteristics with gluten-free bread properties by Horstmann, S W, Foschia, M, Arendt, E K

“…The interest in gluten-free cereal products has increased significantly over the last number of years and there is still a high demand for high quality…”
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A comparative study of gluten-free sprouts in the gluten-free bread-making process by Horstmann, S. W., Atzler, J. J., Heitmann, M., Zannini, E., Lynch, K. M., Arendt, E. K.

“…The addition of sprouted grains and seeds to cereal products has been identified as one of the upcoming trends in recent market reports. In this study, seven…”
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Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters by Horstmann, S. W., Atzler, J. J., Heitmann, M., Zannini, E., Arendt, E. K.

“…Yeasts have been used for centuries for the leavening of bread. The main emphasis on the selection of yeast strains has been in relation to wheat products…”
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Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread by Horstmann, S.W., Axel, C., Arendt, E.K.

“…To create visco-elastic networks in gluten-free doughs, hydrocolloids have been used most commonly to compensate for the lack of gluten. This study applies a…”
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