Abstract:This study was carried out to use whole meal quinoa flour, papaya powder, gelatinized corn flour, rice flour, defatted soya flour and potato starch for production of gluten-free biscuits suitable for celiac patients. Carboxy methyl cellulose (CMC) was used to improve the quality of gluten-free biscuits at level of 0.1%. Biscuit made of 100% wheat flour (WF) 72% extraction was prepared for comparison. Chemical composition, mineral contents of basic raw materials and rheological properties of used mixtures were … Show more
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