Physical-chemical characterization, acceptance test, and free-choice profiling of gluten-free bread developed with Brazilian buckwheat starch and flour
Layse Cordoba,
Daiane de Souza Gomes,
Nina Waszczynskyj
Abstract:Buckwheat is a pseudocereal with a high starch content and compounds of nutritional interest, making it suitable for use in gluten-free baking. A simplex-centroid design was employed to investigate the effects of the mixture components of buckwheat flour, buckwheat starch, and rice flour in nine different proportions. The minimum and maximum limits for the components were 10% and 30% for buckwheat flour, 20% and 40% for buckwheat starch, and 50% and 70% for rice flour, aiming to create diverse gluten-free brea… Show more
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