Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours

Seven commercial gluten-free (rice, oat, sorghum, foxtail millet, amaranth, quinoa, and buckwheat) flours were investigated in this study from the point of view of thermo-mechanical properties and solvent retention capacity (SRC). Each flour was used to prepare doughs with specific water absorption...

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Hlavní autoři:	Iuliana Banu, Iuliana Aprodu
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-06-01
Edice:	Foods
Témata:	gluten-free flours solvent retention capacity Mixolab dough consistency
On-line přístup:	https://www.mdpi.com/2304-8158/11/13/1857
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