Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc

ABSTRACT This study describes the development of mixed flour added of maca for gluten-free bread (GFB) employing a Simplex Centroid Design. Four pseudo-components were evaluated in order to improve the GFB specific volume and texture profile analysis: maca (MC; 0.25 to 0.75), potato starch (PS; 0.25...

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Autores principales:	Miranda Arcanjo,Flora, Steinmacher,Nádia Cristiane, Lahis Kalschne,Daneysa, Bedendo,Anandra, Souza,Aloisio Henrique Pereira de, Souza,Nilson Evelázio de, Rodrigues,Angela Claudia
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Materias:	Celiac disease Maca Peruvian Sensory acceptance Specific volume Texture profile analysis
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300372
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Application of statistical modelling of mixtures in the development of gluten-free bread with maca, potato, sweet and sour manioc

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