Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread
This work aimed to use thermoplastic extrusion technology as a pretreatment for whole grain
flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet
at 5% for the production of gluten-free bread. The study characterized the flour (chemical
composition and particle size distribution), evaluated the dough (pasting, empirical and
fundamental rheological properties) and analyzed the bread quality characteristics
(physical, structural, and textural measurements). Thermoplastic extrusion enabled the …
flours (corn, parboiled brown rice, and sorghum) and the incorporation of germinated millet
at 5% for the production of gluten-free bread. The study characterized the flour (chemical
composition and particle size distribution), evaluated the dough (pasting, empirical and
fundamental rheological properties) and analyzed the bread quality characteristics
(physical, structural, and textural measurements). Thermoplastic extrusion enabled the …
[引用][C] Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread. LWT, 150, 112042
R Comettant-Rabanal, CWP Carvalho, JLR Ascheri… - 2021
以上显示的是最相近的搜索结果。 查看全部搜索结果