Publications by authors named "Awatif Fetouhi"
J Food Sci Technol
March 2019
Article Synopsis
- The study examines how the biophysical properties of gluten-free dough vary, particularly focusing on the differences between rice-field bean dough and soft wheat dough.
- It highlights that the quality of gluten-free doughs is influenced by their protein and starch characteristics, with gluten-free options showing increased structural complexity in terms of β-sheet content compared to soft wheat.
- Additionally, the research demonstrates that combining rice with field bean flour alters the viscous and viscoelastic properties of the dough, making gluten-free doughs resemble soft wheat dough more closely in terms of starch behavior.
