Effect of wheat flour substitution and popped amaranth flour content on the rheological, physicochemical and textural properties of hot-press wheat-oat-quinoa-amaranth composite flour tortillas-Reference-Cited by-同舟云学术

Effect of wheat flour substitution and popped amaranth flour content on the rheological, physicochemical and textural properties of hot-press wheat-oat-quinoa-amaranth composite flour tortillas

Published:2021-01-01 Issue:1 Volume:19 Page:571-578
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Vázquez-Villegas Patricia¹^ORCID,Perez-Carrillo Esther¹^ORCID,Picazo García César¹,Cruz Camacho Mayra¹

Affiliation:

1. Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Monterrey, Mexico

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2021.1937323

Reference33 articles.

1. AACC. 2010. Method 08-01.01, 30-20, 44-15-A, 46-13.01, 54-60.01, 56-0.

2. AACC. (2020). Approved methods of the American Association of Cereal Chemists Methods 32–45.01 and 32–50.01 (10th ed.). AACC International.

3. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

4. Changes in serum cholesterol and sterol metabolites after intake of products enriched with an oat bran concentrate within a controlled diet

5. Valoración por el consumidor de las características hedónicas, nutritivas y saludables del amaranto

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