Use of blends of legume flours and manioc starch to elaborate gluten-free sweet biscuits
نویسندگان
چکیده
منابع مشابه
Physicochemical Properties of Gluten-free Pancakes from Rice and Sweet Potato Flours
Gluten-free pancakes were prepared using rice flour and rice flour replaced with various amounts, at 10, 20 and 40%, of sweet potato flour. Textural properties of the cooked pancakes, such as hardness and chewiness generally increased with time after cooking, whereas they decreased with increased sweet potato flour replacement. On the other hand, cohesiveness decreased with time, but increased ...
متن کاملQuality of gluten-free supplemented cakes and biscuits.
Gluten-free confectionery products were used as controls for comparison with the products, which included different supplements such as linseed meal, amaranth and/or buckwheat. The latter were expected to increase nutritional values of confectionery products. Cookies were analyzed in terms of volume, selected textural parameters (hardness, cohesiveness), organoleptic quality, shelf-life, and di...
متن کاملStarch Characteristics Linked to Gluten-Free Products
The increasing prevalence of coeliac disease (CD) and gluten-related disorders has led to increasing consumer demand for gluten-free products with quality characteristics similar to wheat bread. The replacement of gluten in cereal-based products remains a challenge for scientists, due to its unique role in network formation, which entraps air bubbles. When gluten is removed from a flour, starch...
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ژورنال
عنوان ژورنال: CIENCIA UNEMI
سال: 2020
ISSN: 2528-7737,1390-4272
DOI: 10.29076/issn.2528-7737vol13iss33.2020pp59-72p