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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| 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 |