Gluten- free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and micro- structure. LWT - Food Science and Technology, 75, 569-577.BOUASLA A,WOJTOWICZ A,ZIDOUNE M N.Gluten-freeprecooked rice pasta enriched with legumes flours:physical properties...
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Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure. LWT - Food Sci Technol. 2016; 75: 569-577. DOI: http://doi.org/10.1016/j. lwt.2016.10.005.Bouasla A., Wojtowicz A., Zidoune M.N., Gluten-free precooked ...
Functionality of pre‐cooked whole‐grain corn, rice and sorghum flours for gluten‐free breadDough rheologyextrusion cookingmixture designnon‐gluten floursregression modelsurface responseSummary Extruded whole grain flours of corn, sorghum, and parboiled brown rice (PBR) and their blends were used to...
DEVELOPMENT OF TECHNOLOGY IN THE PRODUCTION OF PASTA GLUTEN FREE, PRE-COOKED SPAGHETTIPasta techn o l o gy w ithout gluten was de v elo p ed in pilot scale . The ide a l param e ters we r e 4 m i n u te s pr e - co o ki ng time - qui c k drying at 80 2 C and ...
Precooked buckwheat pastaUltrasound-assisted extractionPhenolic acidsHigh-performance liquid chromatography-mass spectrometryIn many countries, common buckwheat ( Fagopyrum esculentumMöench) has been cultivated for its nutritive value as food ingredient. This plant is a rich source of vitamins and exogenic...
Chickpea flour, which is produced in various forms, has high protein and fiber content; therefore, it can be a good ingredient for gluten-free cookies. The objective of this study was to investigate and compare the properties of cookies formulated using raw (RCF), cooked (CCF), and germinat...