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dc.contributor.authorSchmid, Tamara-
dc.contributor.authorSteinegger, Stefanie-
dc.contributor.authorKinner, Mathias-
dc.contributor.authorMüller, Nadina-
dc.date.accessioned2024-03-01T09:40:53Z-
dc.date.available2024-03-01T09:40:53Z-
dc.date.issued2023-12-13-
dc.identifier.issn0950-5423de_CH
dc.identifier.issn1365-2621de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/30092-
dc.description.abstractThe number of people buying gluten-free breads and baked goods is increasing. To optimise the quality of gluten-free breads, fat and additives are still often used. This project investigated whether the use of particle-stabilised foams could eliminate or at least reduce the need for large amounts of fat and additives in gluten-free toast bread. Hence, particle-stabilised foams were added to bread doughs, kneaded in, baked and then analysed. The breads containing particle-stabilised foams had no significant difference in firmness nor in adhesiveness compared to gluten-free toast bread with additives or to the gluten-containing bread. While the volume of the toast bread containing foam was lower than for the gluten containing reference toast bread, it had up to 2.0–2.5 times the volume than the gluten-free bread reference without additives. These results showed a positive influence of the use of particle-stabilised foams in gluten-free bread without addition of additives.de_CH
dc.language.isoende_CH
dc.publisherWileyde_CH
dc.relation.ispartofInternational Journal of Food Science & Technologyde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectBakery productde_CH
dc.subjectFood processingde_CH
dc.subjectFood structurede_CH
dc.subjectGluten-freede_CH
dc.subjectParticle stabilised foamde_CH
dc.subjectToast breadde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleAddition of particle stabilised foams to optimise the quality of gluten‐free toast breadde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
dc.identifier.doi10.1111/ijfs.16864de_CH
zhaw.funding.euNode_CH
zhaw.issue2de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end1026de_CH
zhaw.pages.start1017de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume59de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
zhaw.webfeedLM-Technologiede_CH
zhaw.funding.zhawPiFoBake: Mechanisch und thermisch hochstabile partikelstabilisierte Schäume für die Anwendung in glutenfreien Backwarende_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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Schmid, T., Steinegger, S., Kinner, M., & Müller, N. (2023). Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread. International Journal of Food Science & Technology, 59(2), 1017–1026. https://doi.org/10.1111/ijfs.16864
Schmid, T. et al. (2023) ‘Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread’, International Journal of Food Science & Technology, 59(2), pp. 1017–1026. Available at: https://doi.org/10.1111/ijfs.16864.
T. Schmid, S. Steinegger, M. Kinner, and N. Müller, “Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread,” International Journal of Food Science & Technology, vol. 59, no. 2, pp. 1017–1026, Dec. 2023, doi: 10.1111/ijfs.16864.
SCHMID, Tamara, Stefanie STEINEGGER, Mathias KINNER und Nadina MÜLLER, 2023. Addition of particle stabilised foams to optimise the quality of gluten‐free toast bread. International Journal of Food Science & Technology. 13 Dezember 2023. Bd. 59, Nr. 2, S. 1017–1026. DOI 10.1111/ijfs.16864
Schmid, Tamara, Stefanie Steinegger, Mathias Kinner, and Nadina Müller. 2023. “Addition of Particle Stabilised Foams to Optimise the Quality of Gluten‐Free Toast Bread.” International Journal of Food Science & Technology 59 (2): 1017–26. https://doi.org/10.1111/ijfs.16864.
Schmid, Tamara, et al. “Addition of Particle Stabilised Foams to Optimise the Quality of Gluten‐Free Toast Bread.” International Journal of Food Science & Technology, vol. 59, no. 2, Dec. 2023, pp. 1017–26, https://doi.org/10.1111/ijfs.16864.


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