Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels

Abstract This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) and bulk...

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Autors principals:	Nusrat Jan, H. R. Naik, Gousia Gani, Omar Bashir, Tawheed Amin, Sajad Mohd Wani, Shakeel Ahmad Sofi
Format:	Artigo
Idioma:	Inglês
Publicat:	BMC 2022-04-01
Col·lecció:	Food Production, Processing and Nutrition
Matèries:	Rice flour Wheat flour Low-gluten pretzels In vitro starch digestion Overall acceptability
Accés en línia:	https://doi.org/10.1186/s43014-022-00088-y
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