Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes

The aim of the study was to investigate the impact of incorporation of different legumes (chickpea, pea, lentil and bean) on quality, chemical composition and in vitro protein and starch digestibility of gluten-free layer cake (rice flour/legume flour, 50:50). The incorporation of legume flours incr...

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Veröffentlicht in:	Food and bioprocess technology 2012-11, Vol.5 (8), p.3142-3150
Hauptverfasser:	Gularte, Márcia Arocha, Gómez, Manuel, Rosell, Cristina M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biotechnology Cakes Chemical composition Chemistry Chemistry and Materials Science Chemistry/Food Science Chickpeas Digestibility Flour Food Science Gluten Legumes Minerals Nutritive value Original Paper Physicochemical properties Protein composition Proteins Starch
Online-Zugang:	Volltext
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