Influence of Substitution of Wheat and Broad Bean Flour for Hydrolyzed Quinoa Flour on Cookie Properties-Reference-Cited by-同舟云学术

Influence of Substitution of Wheat and Broad Bean Flour for Hydrolyzed Quinoa Flour on Cookie Properties

Published:2023-09-28 Issue: Volume: Page:
ISSN:
Container-title:la ValSe-Food 2023
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Author:

Gremasqui Ileana de los A.¹,Giménez María A.¹^ORCID,Lobo Manuel O.¹,Muñoz Loreto²^ORCID,Zuñiga María C.³,Sammán Norma C.¹^ORCID

Affiliation:

1. CIITED Centro Interdisciplinario de Investigaciones en Tecnología y Desarrollo Social del NOA—CONICET, Facultad de Ingeniería, Universidad Nacional de Jujuy, Italo Palanca 10, Jujuy 4600, Argentina

2. Facultad de Ingeniería, Universidad Central de Chile, Santiago 8330601, Chile

3. Departamento de Química Inorgánica y Analítica, Facultad de Ciencias Químicas y Farmacéuticas, Univesidad de Chile, Sergio Livingstone, 1007, Independencia, Santiago 8380492, Chile

Publisher

MDPI

Link

https://www.mdpi.com/2673-9976/25/1/7/pdf

Reference13 articles.

1. Advanced properties of gluten-free cookies, cakes, and crackers: A review;Xu;Trends Food Sci. Technol.,2020

2. Protein enrichment of wheat flour doughs: Empirical rheology using protein hydrolysates;Nogueira;Food Sci. Technol.,2020

3. Gremasqui, I.D.L.A., Giménez, M.A., Lobo, M.O., and Sammán, N.C. (2021). Evaluation of functional and nutritional properties of hydrolyzed broad bean and quinoa flours. Biol. Life Sci. Forum, 8.

4. Combined effect of xanthan gum on physicochemical and textural properties of gluten-free batter and bread;Teixeira;Food Res. Int.,2018

5. Zúñiga-López, M.C., Maturana, G., Campmajó, G., Saurina, J., and Nuñez, O. (2021). Determination of bioactive compounds in sequential extracts of chia leaf (Salvia hipanica L.) using UHPLC-HMRS (Q-Orbitrap) and a global evaluation of antioxidant in vitro capacity. Antioxidant, 10.