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Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roa...

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Detalles Bibliográficos
Autores principales: Kahraman, Gokcen, Harsa, Sebnem, Casiraghi, Maria Cristina, Lucisano, Mara, Cappa, Carola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774402/
https://www.ncbi.nlm.nih.gov/pubmed/35053930
http://dx.doi.org/10.3390/foods11020199