Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers

An attempt was made to analyze the elastic modulus (G′) of chickpea flour (CF)-based muffin batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suitability to be a wheat flour (WF) substitute in muffin...

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Detalles Bibliográficos
Autores principales: Alvarez, María Dolores, Cuesta, Francisco Javier, Herranz, Beatriz, Canet, Wenceslao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5296672/
https://www.ncbi.nlm.nih.gov/pubmed/28231082
http://dx.doi.org/10.3390/foods6010003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5296672/
https://www.ncbi.nlm.nih.gov/pubmed/28231082
http://dx.doi.org/10.3390/foods6010003

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