Optimization of gluten-free bread production with low aflatoxin level based on quinoa flour containing xanthan gum and laccase enzyme

This study was aimed to develop a new cereal-based product using quinoa flour, xanthan gum, and laccase and also to evaluate their effects on the quality characteristics of gluten-free bread (GFB). Experimental design method was applied for optimization of gluten-free formulation. The effects of thr...

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Veröffentlicht in:	International journal of biological macromolecules 2022-03, Vol.200, p.61-76
Hauptverfasser:	Alizadeh-Bahaabadi, Ghodsieh, Lakzadeh, Leila, Forootanfar, Hamid, Akhavan, Hamid-Reza
Format:	Artikel
Sprache:	eng
Schlagworte:	Aflatoxin B1 - analysis Aflatoxin B1 - chemistry Bread - analysis Chenopodium quinoa - chemistry Diet, Gluten-Free Flour - analysis Gluten-free bread Laccase Laccase - chemistry Laccase - metabolism Polysaccharides, Bacterial - chemistry Quality characteristics Quinoa
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