Fermentation Kinetics of Gluten-Free Breads: The Effect of Carob Fraction and Water Content
In this study, gluten-free doughs with rice flour, substituted by 15% fractions of different carob seed flours, were prepared by varying their water content. The coarse carob fraction A (median particle size of flour, D<sub>50</sub>: 258.55 μm) was rich in fibers, fraction B (D<sub>...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-04-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/9/1809 |