Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design

The study aimed to define the ideal proportions of pseudocereal flours (PF) in sensory-accepted gluten-free bread (GFB) formulations. The characteristics of GFB developed with PF (amaranth, buckwheat, and quinoa) were verified through a mixture design and response surface methodology. Three simplex-...

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Detalles Bibliográficos
Autores principales: Aguiar, Etiene Valéria, Santos, Fernanda Garcia, Centeno, Ana Carolina Ladeia Solera, Capriles, Vanessa Dias
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954203/
https://www.ncbi.nlm.nih.gov/pubmed/35327270
http://dx.doi.org/10.3390/foods11060848

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954203/
https://www.ncbi.nlm.nih.gov/pubmed/35327270
http://dx.doi.org/10.3390/foods11060848

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