Effect of quinoa flour on gluten-free bread batter rheology and bread quality

Author:

Turkut Gulsum M.,Cakmak Hulya,Kumcuoglu Seher,Tavman SebnemORCID

Funder

Ege University Scientific Project Commision

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Approved Methods of the AACC. Methods 46-12.01;AACC,2010

2. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete;Eur. Food Res. Technol.,2010

3. AOAC Official Methods of Analysis. Method 991.43, Total, Soluble, and Insoluble Dietary Fiber in Foods;AOAC,1998

4. Effect of pseudo cereal flours on some physical, chemical and sensory properties of bread;Bilgiçli;J. Food Sci. Technol.,2015

5. Novel approaches in gluten-free breadmaking: interface between food science, nutrition, and health;Capriles;Compr. Rev. Food Sci. F.,2014

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