Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type

Textural, physicochemical, and sensory characteristics of rice‐based gluten‐free bread in the presence of acorn flour; inulin and different fermentation type (yeast starter fermentation [Y] or mixed fermentation based on sourdough [MF‐SD]) were investigated. Acorn flour was added to replace rice flo...

Descripción completa

Detalles Bibliográficos
Autores principales: Shiri, Ameneh, Ehrampoush, Mohammad Hassan, Yasini Ardakani, Seyed Ali, Shamsi, Farimah, Mollakhalili‐Meybodi, Neda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565209/
https://www.ncbi.nlm.nih.gov/pubmed/34760245
http://dx.doi.org/10.1002/fsn3.2567

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8565209/
https://www.ncbi.nlm.nih.gov/pubmed/34760245
http://dx.doi.org/10.1002/fsn3.2567

Ejemplares similares