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

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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Bibliographic Details
Main Authors: Etiene Valéria Aguiar, Fernanda Garcia Santos, Ana Carolina Ladeia Solera Centeno, Vanessa Dias Capriles
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Foods
Subjects:
gluten-free
pseudocereals
whole flour
bread quality
response surface methodology
multiple factor analysis
Online Access:https://www.mdpi.com/2304-8158/11/6/848

Internet

https://www.mdpi.com/2304-8158/11/6/848

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