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...

Celý popis

Podrobná bibliografie
Hlavní autoři: María Isabel Curti, Pablo Martín Palavecino, Marianela Savio, María Verónica Baroni, Pablo Daniel Ribotta
Médium: Článek
Jazyk:English
Vydáno: MDPI AG 2023-08-01
Edice:Foods
Témata:
sorghum
milling
flour
gluten-free
bread
technological properties
On-line přístup:https://www.mdpi.com/2304-8158/12/16/3030

Internet

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

Podobné jednotky