Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type

Abstract Textural, physicochemical, and sensory characteristics of rice‐based gluten‐free bread in the presence of acorn flour; inulin and different fermentation type (yeast starter fermentation [Y] or mixed fermentation based on sourdough [MF‐SD]) were investigated. Acorn flour was added to replace...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Ameneh Shiri, Mohammad Hassan Ehrampoush, Seyed Ali Yasini Ardakani, Farimah Shamsi, Neda Mollakhalili‐Meybodi
Formato: article
Lenguaje:EN
Publicado: Wiley 2021
Materias:
Acceso en línea:https://doaj.org/article/fde84706e08a4cf0ace154f4bcd59a49
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!