Cargando…

Techno-Functional and Rheological Properties of Alternative Plant-Based Flours

The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea. This study compares the techno-functional properties of seven vegetable flours (chickpea, lentil, red lentil, white bean, quinoa, am...

Descripción completa

Detalles Bibliográficos
Autores principales:	Badia-Olmos, Celia, Laguna, Laura, Haros, Claudia Mónika, Tárrega, Amparo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10094013/ https://www.ncbi.nlm.nih.gov/pubmed/37048232 http://dx.doi.org/10.3390/foods12071411

Ejemplares similares

Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption
por: Badia‐Olmos, Celia, et al.
Publicado: (2022)

Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours
por: Vela, Antonio J., et al.
Publicado: (2023)

Modification of the microstructure of tef [Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties
por: Vela, Antonio J., et al.
Publicado: (2023)

Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients
por: Calix-Rivera, Caleb S., et al.
Publicado: (2023)

Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour
por: Córdoba-Cerón, Deiny Maryeli, et al.
Publicado: (2023)

Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion
por: Sotelo-Díaz, Luz Indira, et al.
Publicado: (2023)

Enrichment of Wholemeal Rye Bread with Plant Sterols: Rheological Analysis, Optimization of the Production, Nutritional Profile and Starch Digestibility
por: Makran, Mussa, et al.
Publicado: (2022)

Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes
por: Sinaki, Nasibeh Y., et al.
Publicado: (2023)

Nutritional, Techno-Functional and Structural Properties of Black Soldier Fly (Hermetia illucens) Larvae Flours and Protein Concentrates
por: Mshayisa, Vusi Vincent, et al.
Publicado: (2022)

Are mixed meat and vegetable protein products good alternatives for reducing meat consumption? A case study with burgers
por: Tarrega, Amparo, et al.
Publicado: (2020)

Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter
por: Makawi, Abubaker B., et al.
Publicado: (2019)

Functional, rheological, and microstructural properties of hydrothermal puffed and raw amaranth flour suspensions
por: Lux (neé Bantleon), Tanja, et al.
Publicado: (2022)

Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour
por: Awolu, Olugbenga Olufemi
Publicado: (2017)

Impact of Acorn Flour on Gluten-Free Dough Rheology Properties
por: Beltrão Martins, R., et al.
Publicado: (2020)

The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour
por: Pycia, Karolina, et al.
Publicado: (2021)

Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough
por: Bojňanská, Tatiana, et al.
Publicado: (2021)

Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling
por: Ahmed, Imen Bel Hadj, et al.
Publicado: (2020)

Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours
por: Vanqa, Nthabeleng, et al.
Publicado: (2022)

Techno-Functional and In Vitro Digestibility Properties of Gluten-Free Cookies Made from Raw, Pre-Cooked, and Germinated Chickpea Flours
por: Dogruer, Ilgin, et al.
Publicado: (2023)

Physicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour
por: Aguilar-Raymundo, Victoria Guadalupe, et al.
Publicado: (2018)

Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties
por: Iuga, Mădălina, et al.
Publicado: (2020)

Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties
por: Martín-Diana, Ana Belén, et al.
Publicado: (2022)

Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour
por: Pycia, Karolina, et al.
Publicado: (2023)

Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes
por: Torres-Gallo, Ramiro, et al.
Publicado: (2021)

Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour
por: Abebe, Workineh, et al.
Publicado: (2023)

Bambara–wheat composite flour: rheological behavior of dough and functionality in bread
por: Erukainure, Ochuko L., et al.
Publicado: (2016)

Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size
por: Bala, Manju, et al.
Publicado: (2020)

Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet
por: Carrillo, Elizabeth, et al.
Publicado: (2021)

The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality
por: Sun, Huaxing, et al.
Publicado: (2019)

Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics
por: Wang, Jing, et al.
Publicado: (2022)

Rotational Rheology of Wood Flour Composites Based on Recycled Polyethylene
por: Patti, Antonella, et al.
Publicado: (2021)

Assessment of physical, microstructural, thermal, techno-functional and rheological characteristics of apple (Malus domestica) seeds of Northern Himalayas
por: Manzoor, Mehnaza, et al.
Publicado: (2021)

Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features
por: Codină, Georgiana Gabriela, et al.
Publicado: (2019)

Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties
por: Gałkowska, Dorota, et al.
Publicado: (2021)

Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour
por: Atudorei, Denisa, et al.
Publicado: (2021)

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions
por: Chen, Cunshe, et al.
Publicado: (2022)

Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour
por: Pycia, Karolina, et al.
Publicado: (2023)

Immunonutritional Bioactives from Chenopodium quinoa and Salvia hispanica L. Flour Positively Modulate Insulin Resistance and Preserve Alterations in Peripheral Myeloid Population
por: Selma-Gracia, Raquel, et al.
Publicado: (2021)

Effects of pretreatments of banana (Musa AAA,Omini) on the composition, rheological properties, and baking quality of its flour and composite blends with wheat flour
por: Bakare, Adegoke H., et al.
Publicado: (2016)

Pulsed Electric Field: Fundamentals and Effects on the Structural and Techno-Functional Properties of Dairy and Plant Proteins
por: Taha, Ahmed, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_f2agpp7ncialmga1jepmeec78p