Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions

This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 4 vom: 10. Juni, Seite 321-332
Auteur principal:	Sciarini, L S (Auteur)
Autres auteurs:	Steffolani, M E, Fernández, A, Paesani, C, Pérez, G T
Format:	Article en ligne
Langue:	English
Publié:	2020
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Quinoa buckwheat chemical composition gluten-free bread particle-size rice Dietary Carbohydrates Dietary Fats Dietary Fiber plus... Dietary Proteins Minerals Trace Elements Glutens 8002-80-0 Starch 9005-25-8