Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum

The roller milling of sorghum and quinoa seeds into flour fractions (coarse, middle, and fine) was investigated, chemically analysed, and applied in the baking of gluten-free sourdough bread. The gap settings were adjusted to 0, 5, 8, and 10 for quinoa, and 3, 5, and 7 for sorghum. The fine fraction...

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Detalles Bibliográficos
Autores principales: Schoenlechner, Regine, Bender, Denisse, D’Amico, Stefano, Kinner, Mathias, Tömösközi, Sandor, Yamsaengsung, Ram
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453676/
https://www.ncbi.nlm.nih.gov/pubmed/37628124
http://dx.doi.org/10.3390/foods12163125

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453676/
https://www.ncbi.nlm.nih.gov/pubmed/37628124
http://dx.doi.org/10.3390/foods12163125

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