1. Introduction · What is bread · How to make bread · Describe what is gluten and what is non-gluten · Gluten free technology (extracting gluten) · Nutritional value (non-gluten bread and gluten...

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Please write the introduction of rheological properties of daily bread with or without gluten.


1. Introduction · What is bread · How to make bread · Describe what is gluten and what is non-gluten · Gluten free technology (extracting gluten) · Nutritional value (non-gluten bread and gluten bread) · Why need non-gluten (allergen) · History for non-gluten bread introduce to the market · How popular in Australia (non-gluten bread and gluten bread) · Consumer acceptable (sensory test: texture, taste, odor...) · Problem statement. Write the introduction about Rheological properties of daily bread with or without gluten. The word count is about 250 words. 2-4 references are used in the introduction.
introduction-of-rheological-properties-of-daily-bread-with-or-without-gluten-bvxm0o3o.docx
Answered Same DaySep 15, 2021ONPS2510

Answer To: 1. Introduction · What is bread · How to make bread · Describe what is gluten and what is non-gluten...

Sumita Mitra answered on Sep 16 2021
163 Votes
2
Introduction of rheological properties of daily bread:
Bread is a staple food prepared from a dough of flour and water through the process of baking. It is a food which is consumed all over the world. Various varieties of bread are made on the basis of the rheological properties of the composite flour blends and the other ingredients. When a new ingredient is introduced in bread making process than the dough behaviour evaluation and final product quality is analyzed.
Bread is made by mixing multiple ingredients like flour, water, yeast, sugar, salt, oil in a proportionate way. At times gluten is also...
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