| Full text | |
| Author(s): |
Total Authors: 4
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| Affiliation: | [1] Univ Fed Sao Paulo, Inst Hlth & Soc, Dept Biosci, Campus Baixada Santista, Rua Silva Jardim 136, BR-11015020 Santos, SP - Brazil
Total Affiliations: 1
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| Document type: | Journal article |
| Source: | INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE; v. 26, DEC 2021. |
| Web of Science Citations: | 0 |
| Abstract | |
The effects of dough hydration level on the physical properties and acceptability of gluten-free bread (GFB) made with chickpea flour were studied. Nine GFB samples were prepared with water levels ranging from 100 to 180% on a flour weight basis. Chickpea GFB required higher hydration levels than rice flour and starchy based products, and improvement on bread quality was observed at 150% water content level, which contributed to the increase in loaf-specific volume, crumb softness and porosity, as well as improving texture, flavor, and overall acceptability (>= 8 on 10-cm hybrid hedonic scale), resulting in a promising alternative for meeting consumer demands for tasty and healthy innovative gluten-free products. (AU) | |
| FAPESP's process: | 12/17838-4 - Applications of experimental design techniques and response surface methodology to optimize the technological, nutritional and sensory properties of gluten-free bread formulations |
| Grantee: | Vanessa Dias Capriles |
| Support Opportunities: | Research Grants - Young Investigators Grants |