Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108875
Abstract: Abstract Sorghum, being gluten-free, is often recommended as a safe food for celiac patients as gluten is associated with celiac disease. However, gluten absence in cereals causes technological inadequacies. Sourdough fermentation using functional starter cultures… read more here.
Keywords: gluten free; bacteria yeast; sorghum; acid bacteria ... See more keywords
The Impact of Innovative Plant Sources (Cordia myxa L. Fruit (Assyrian Plum) and Phoenix dactylifera L. Biowaste (Date Pit)) on the Physicochemical, Microstructural, Nutritional, and Sensorial Properties of Gluten-Free Biscuits
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11152346
Abstract: The gluten-free products available on the markets are deficient in bioactive compounds and high in cost. The present study is designed to develop gluten-free biscuits with enhanced nutritional properties. The gluten-free biscuits are formulated with… read more here.
Keywords: free biscuits; properties gluten; assyrian plum; date pit ... See more keywords