Quality Evaluation of Gluten-free Danish Bread Employing Different Flours and Starches-Reference-Cited by-同舟云学术

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Quality Evaluation of Gluten-free Danish Bread Employing Different Flours and Starches

Published:2018 Issue:5 Volume:24 Page:785-794
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Espino-Manzano Salvador¹,Güemes-Vera Norma¹,Chanona-Pérez José Jorge²,Bernardino-Nicanor Aurea³,Hernández-Uribe Juan Pablo¹,Castañeda-Ovando Araceli⁴,Piloni-Martini Javier¹,Alanís-García Ernesto⁵

Affiliation:

1. Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo (UAEH). Av. Universidad km 1, Rancho Universitario ex-Hacienda de Aquetzalapa

2. Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN)

3. Instituto Tecnológico de Celaya

4. Instituto de Ciencias Básicas e Ingeniería - UAEH

5. Instituto de Ciencias de la Salud - UAEH

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/24/5/24_785/_pdf

Reference40 articles.

1. AACC. (2000). Approved methods of the AACC. 10^th ed. American Association of Cereal Chemist. St. Paul MN, USA.

2. Alcalde-Eon, C., Saavedra, G., de Pascual-Teresa, S., and Rivas-Gonzalo, J. (2004). Liquid chromatography-mass spectrometry identification of anthocyanin of isla Oca (Oxalis tuberosa Mol.) tubers. J. Chromatogr., 1054, 211-215.

3. Alvarez-Jubete, L., Arendt, E., and Gallagher, E. (2010). Nutritive value of pseudocereals and their increasing use as functional gluten free ingredients. Trends Food Sci. Technol., 21, 106-113.

4. Aprodu, I. and Banu, I. (2015). Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread. Food Sci. Biotechnol., 24, 1301-1307.

5. Bernardino-Nicanor, A., Montañéz-Soto, J., Vivar-Vera, M., Júarez-Goiz, J., Acosta-García, G., and González-Cruz, L. (2016). Effect of drying on the antioxidant capacity and concentration of phenolic compounds in different parts of the Erythrina Americana tree. BioResources, 11, 9741-9755.

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Potential Effects of the Different Matrices to Enhance the Polyphenolic Content and Antioxidant Activity in Gluten-Free Bread;Foods;2023-12-08

2. Physicochemical, rheological and sensory characterization of a gluten-free English bread added with Oxalis tuberosa flour;Revista Mexicana de Ingeniería Química;2021-10-29

3. Physicochemical, Morphological, and Molecular Properties of Starch Isolated from Dioscorea and Oxalis Tubers from Hidalgo State, Mexico;Starch - Stärke;2020-07-21

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