Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition

Red kidney bean (RKB) flour is a nutrient-rich ingredient with potential use in bakery products. The objective of this study was to investigate the viscoelastic properties and key quality parameters of a functional RKB flour in gluten-free cupcakes with different rice flour levels. A 10 g model batt...

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Detalles Bibliográficos
Autores principales: Chompoorat, Pavalee, Kantanet, Napong, Estrada, Zorba J. Hernández, Rayas-Duarte, Patricia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278793/
https://www.ncbi.nlm.nih.gov/pubmed/32403346
http://dx.doi.org/10.3390/foods9050616

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278793/
https://www.ncbi.nlm.nih.gov/pubmed/32403346
http://dx.doi.org/10.3390/foods9050616

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