Cargando…
Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour
Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and beverages. The quality of gluten-free products co...
Autores principales: | Delarca Ruiz, Franklin, Aleman, Ricardo S., Kazemzadeh Pournaki, Shirin, Sarmiento Madrid, Mallerly, Muela, Andrea, Mendoza, Yeimi, Marcia Fuentes, Jhunior, Prinyawiwatkul, Witoon, King, Joan M. |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252510/ https://www.ncbi.nlm.nih.gov/pubmed/37297377 http://dx.doi.org/10.3390/foods12112132 |
Ejemplares similares
-
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits
por: Cannas, Michela, et al.
Publicado: (2020) -
Development of Gluten-Free Rice Flour Noodles That Suit the Tastes of Japanese People
por: Sugiyama, Kenjiro, et al.
Publicado: (2022) -
Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking
por: Burešová, Iva, et al.
Publicado: (2023) -
Pre-Gelatinisation of Rice Flour and Its Effect on the Properties of Gluten Free Rice Bread and Its Batter
por: Ding, Xiang-Li, et al.
Publicado: (2021) -
Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality
por: Qin, Wanyu, et al.
Publicado: (2022)