Consumer perception of breads made with germinated rice flour and its nutritional and technological properties
Gluten-free bakery products have nutritional deficiencies and technological flaws; therefore, some alternatives could improve these characteristics. Germinated rice flour has become a promising alternative due to its differentiated composition. The nutritional and technological properties of gluten-...
Main Authors: | Thauana Heberle, Bianca Pio Ávila, Lucas Ávila do Nascimento, Márcia Arocha Gularte |
---|---|
Format: | Article |
Language: | English |
Published: |
Elsevier
2022-12-01
|
Series: | Applied Food Research |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222001020 |
Similar Items
-
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread
by: Gokcen Kahraman, et al.
Published: (2022-01-01) -
Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality
by: Georgiana Gabriela CODINA, et al.
Published: (2016-11-01) -
The Influence of Chestnut Flour on the Quality of Gluten-Free Bread
by: Katarzyna Marciniak-Lukasiak, et al.
Published: (2022-08-01) -
Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour
by: Antonio Piga, et al.
Published: (2021-04-01) -
Herbal Fortification of Bread with Fennel Seeds
by: Lipi Das, et al.
Published: (2013-01-01)