Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour

被引：25

作者：

Rostamian, Mohammad ^{[2
]}

Milani, Jafar M. ^{[3
]}

Maleki, Gisoo ^{[1
]}

机构：

[1] Ferdowsi Univ Mashhad, Dept Food Sci & Technol, Mashhad, Iran

[2] Islamic Azad Univ, Dept Food Sci & Technol, Quchan Branch, Quchan, Iran

[3] Sari Agr Sci & Nat Resources Univ, Dept Food Sci & Technol, Sari, Iran

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2014年 / 10卷 / 03期

关键词：

gluten-free bread; corn; chickpea; physical properties; RHEOLOGICAL PROPERTIES; DOUGH RHEOLOGY; BAKING CHARACTERISTICS; WHEAT BREADS; BEAN FLOUR; QUALITY; PROTEIN; HYDROCOLLOIDS; MICROSTRUCTURE;

D O I：

10.1515/ijfe-2013-0004

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.

引用

页码：467 / 472

页数：6

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