Gluten-free bread concentrate with addition of Amaranthus flour
2008
Marciniak-Lukasiak, K. | Skrzypacz, M.,Szkola Glowna Gospodarstwa Wiejskiego, Warszawa (Poland). Katedra Technologii Zywnosci
The objective of the study was to develop a gluten-free bread concentrate recipe with the addition of amaranthus flour. Based on this recipe, bread can be baked having physicochemical and sensory properties similar to properties of traditional wheat bread, however, its texture parameters are better and its nutritional value is higher if compared with the gluten free breads available on the market. The addition of amaranthus flour caused the volumes of breads to increase. The moisture content in the breads was perfectly maintained during the 48 h storage. Based on the texture analysis results obtained, it was found that the hardness of bread decreased, thus the phenomenon of bread crumbling could be partially eliminated. The best results were reported when the amount of amaranthus flour added was 10 percent of the total mass
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