High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time

High Hydrostatic pressure (HHP) represents an environmental-friendly and efficient non-thermal technology capable of inducing changes that can lead to functional improvements on starchy materials preserving the nutritional value of the original flours. The development of gluten-free (GF) flours and...

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Veröffentlicht in:	Food hydrocolloids 2025-02, Vol.159, p.110698, Article 110698
Hauptverfasser:	Gutiérrez, Ángel L., Rico, Daniel, Ronda, Felicidad, Martín-Diana, Ana Belén, Caballero, Pedro A.
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity breads Buckwheat firmness flour Functionality GF-Breadmaking High hydrostatic pressure high pressure treatment hydrocolloids modulus of elasticity nutritive value presoaking thermal stability water binding capacity
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