Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers

Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers

An attempt was made to analyze the elastic modulus (G0) of chickpea flour (CF)-based muffin batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suitability to be a wheat flour (WF) substitute in muffins, a...

Full description

Bibliographic Details
Main Authors: María Dolores Alvarez, Francisco Javier Cuesta, Beatriz Herranz, Wenceslao Canet
Format: Article
Language:English
Published: MDPI AG 2017-01-01
Series:Foods
Subjects:
gluten-free
chickpea flour
non-isothermal heating
elastic modulus
reaction kinetics
activation energy
gelatinization
food process modeling
Online Access:http://www.mdpi.com/2304-8158/6/1/3

Internet

http://www.mdpi.com/2304-8158/6/1/3

Similar Items