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Fermentation Kinetics of Gluten-Free Breads: The Effect of Carob Fraction and Water Content

In this study, gluten-free doughs with rice flour, substituted by 15% fractions of different carob seed flours, were prepared by varying their water content. The coarse carob fraction A (median particle size of flour, D(50): 258.55 μm) was rich in fibers, fraction B (D(50): 174.73 μm) was rich in pr...

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Detalles Bibliográficos
Autores principales: Tsatsaragkou, Kleopatra, Mandala, Ioanna, Stoforos, Nikolaos G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177808/
https://www.ncbi.nlm.nih.gov/pubmed/37174347
http://dx.doi.org/10.3390/foods12091809