Sorghum (<i>Sorghum bicolor</i> L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals

Sorghum (<i>Sorghum bicolor</i> L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals

The absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that are gluten-free (GF). This study aimed to explore t...

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Bibliographic Details
Main Authors: María Isabel Curti, Pablo Martín Palavecino, Marianela Savio, María Verónica Baroni, Pablo Daniel Ribotta
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
sorghum
milling
flour
gluten-free
bread
technological properties
Online Access:https://www.mdpi.com/2304-8158/12/16/3030

Internet

https://www.mdpi.com/2304-8158/12/16/3030

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