Cargando…

Physical quality of gluten‐free doughs and fresh pasta made of amaranth

Pasta is one of the most consumed foods in the world. Therefore, the development and investigation of the quality parameters of fresh gluten‐free pasta made from amaranth was the subject of this study. For this purpose, different doughs (amaranth flour: water 1:2, 1:4, 1:6, 1:8, 1:10) were heat‐trea...

Descripción completa

Detalles Bibliográficos
Autores principales:	Lux (née Bantleon), Tanja, Spillmann, Frauke, Reimold, Frederike, Erdös, Adam, Lochny, Annekathrin, Flöter, Eckhard
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2023
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10261804/ https://www.ncbi.nlm.nih.gov/pubmed/37324914 http://dx.doi.org/10.1002/fsn3.3301

Ejemplares similares

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

Technological and nutritional properties of amaranth‐fortified yellow cassava pasta
por: Lawal, Oluranti M., et al.
Publicado: (2021)

Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars
por: Bongianino, Nicolás Francisco, et al.
Publicado: (2023)

Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
por: Cimini, Alessio, et al.
Publicado: (2022)

High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties
por: Llavata, Beatriz, et al.
Publicado: (2019)

Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties
por: Valdez-Meza, Eduardo Enrique, et al.
Publicado: (2019)

The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta
por: Allen, Beatrice, et al.
Publicado: (2018)

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

Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity
por: Onyango, Calvin, et al.
Publicado: (2022)

Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics
por: Coţovanu, Ionica, et al.
Publicado: (2022)

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

Overview on the General Approaches to Improve Gluten-Free Pasta and Bread
por: Padalino, Lucia, et al.
Publicado: (2016)

Antioxidant Properties of Gluten-Free Pasta Enriched with Vegetable By-Products
por: Betrouche, Amel, et al.
Publicado: (2022)

The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes
por: Hamzehpour, Razieh, et al.
Publicado: (2023)

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features
por: Coțovanu, Ionica, et al.
Publicado: (2021)

Application of 3D Printing in the Design of Functional Gluten-Free Dough
por: Matas, Adrián, et al.
Publicado: (2022)

Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics
por: Dhiraj, B., et al.
Publicado: (2013)

Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation
por: Fradinho, Patrícia, et al.
Publicado: (2019)

Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta
por: Messia, Maria Cristina, et al.
Publicado: (2023)

Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products
por: Giannou, Virginia, et al.
Publicado: (2016)

Effect of Degree of Konjac Glucomannan Enzymatic Hydrolysis on the Physicochemical Characteristic of Gluten and Dough
por: Cui, Tingting, et al.
Publicado: (2019)

Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems
por: Espinoza-Herrera, Javier, et al.
Publicado: (2021)

Revealing 3D structure of gluten in wheat dough by optical clearing imaging
por: Ogawa, Takenobu, et al.
Publicado: (2021)

Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems
por: Sadat, Azin, et al.
Publicado: (2022)

Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation
por: Pejcz, Ewa, et al.
Publicado: (2022)

Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality
por: Chochkov, Rosen, et al.
Publicado: (2022)

Hydrolytic enzymes and their directly and indirectly effects on gluten and dough properties: An extensive review
por: Pourmohammadi, Kiana, et al.
Publicado: (2021)

Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns
por: Yang, Bailu, et al.
Publicado: (2022)

Gluten-Free Sorghum Pasta: Composition and Sensory Evaluation with Different Sorghum Hybrids
por: de Oliveira, Lívia de Lacerda, et al.
Publicado: (2022)

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

Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta
por: Costantini, Michela, et al.
Publicado: (2021)

Definition of network types – Prediction of dough mechanical behaviour under shear by gluten microstructure
por: Lucas, Isabelle, et al.
Publicado: (2019)

Use of a Thermodynamic Sensor in Monitoring Fermentation Processes in Gluten-Free Dough Proofing
por: Adamek, Martin, et al.
Publicado: (2023)

Effect of Proofing on the Rheology and Moisture Distribution of Corn Starch-Hydroxypropylmethylcellulose Gluten-Free Dough
por: Zhang, Duqin
Publicado: (2023)

Gluten free rice-soy pasta: proximate composition, textural properties and sensory attributes
por: Bolarinwa, Islamiyat Folashade, et al.
Publicado: (2021)

Effects of long-term frozen storage on the quality and acceptance of gluten-free cassava pasta
por: Vieira, Agdylannah, et al.
Publicado: (2021)

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index
por: Culetu, Alina, et al.
Publicado: (2021)

Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products
por: Simonato, Barbara
Publicado: (2021)

Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure
por: Li, Yan, et al.
Publicado: (2023)

Content of Phenolic Compounds and Antioxidant Activity of New Gluten-Free Pasta with the Addition of Chestnut Flour
por: Oniszczuk, Anna, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_vn7etkcmt37glc243b2amo6liv