Cargando…
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...
Autores principales: | Alvarez, María Dolores, Cuesta, Francisco Javier, Herranz, Beatriz, Canet, Wenceslao |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2017
|
Materias: | |
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 |
Ejemplares similares
-
Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand
por: Sangpueak, Rungthip, et al.
Publicado: (2022) -
Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies
por: Torra, Marta, et al.
Publicado: (2021) -
Characterisation of Muffins with Upcycled Sunflower Flour
por: Grasso, Simona, et al.
Publicado: (2021) -
Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins
por: Chiş, Maria Simona, et al.
Publicado: (2020) -
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)