What is it about?
Highlights •Rice flour, potato starch, buckwheat and quinoa flour was used in gluten-free bread formulations. •Increasing quinoa has increased storage and loss modulus of dough. •25% quinoa flour replacement to buckwheat positively affected the bread quality and sensory perception.
Featured Image
Why is it important?
Gluten-free bread and bakery products are gaining importance due to the avareness of gluten-sensitivity or celiac disease diagnosed patients. However technological properties of gluten-free products are not comparable in quality as well as taste, therefore novel formulations are studied for improving the quality and sensory properties.
Perspectives
Rheological properties of gluten-free batter formulations based on quinoa and buckwheat flour was studied in this research. Also microstructural properties of flours and produced breads were discussed in details.
Assoc. Prof. Dr. Hulya Cakmak
Hitit Universitesi
Read the Original
This page is a summary of: Effect of quinoa flour on gluten-free bread batter rheology and bread quality, Journal of Cereal Science, May 2016, Elsevier,
DOI: 10.1016/j.jcs.2016.03.005.
You can read the full text:
Contributors
The following have contributed to this page
