Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour

The aim of this study was to evaluate the physical quality and sensory acceptance of gluten-free breads with different percentages of chia flour (Salvia Hispanica L.). The chia flour was used to substitute rice flour and soy flour in order to replace the gum required in this type of bread. Four form...

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Bibliografische gegevens
Gepubliceerd in:Ciência e Tecnologia de Alimentos
Hoofdauteurs: Katira da Mota HUERTA, Jamila dos Santos ALVES, Ariádni Franco Coelho da SILVA, Ernesto Hashime KUBOTA, Claudia Severo da ROSA
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Onderwerpen:
Agrociencias
chia
HPMC gum
Celiac disease
Online toegang:https://www.redalyc.org/articulo.oa?id=395946787004
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