Technological characteristics of inulin enriched gluten‐free bread: Effect of acorn flour replacement and fermentation type

Textural, physicochemical, and sensory characteristics of rice‐based gluten‐free bread in the presence of acorn flour; inulin and different fermentation type (yeast starter fermentation [Y] or mixed fermentation based on sourdough [MF‐SD]) were investigated. Acorn flour was added to replace rice flo...

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Veröffentlicht in:	Food science & nutrition 2021-11, Vol.9 (11), p.6139-6151
Hauptverfasser:	Shiri, Ameneh, Ehrampoush, Mohammad Hassan, Yasini Ardakani, Seyed Ali, Shamsi, Farimah, Mollakhalili‐Meybodi, Neda
Format:	Artikel
Sprache:	eng
Schlagworte:	acorn flour Bakeries Baking Bread Caustic soda Celiac disease Color Color vision Fermentation Flour Formulations Gluten gluten‐free bread Inulin Moisture content Original Research Perception Proteins Rheology Rice rice flour Sensory properties Sourdough Specific volume Substitutes Viscoelasticity Yeasts
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