Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops
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DOI: 10.3390/foods11111554
Abstract: Improving the technological functionality of climate-resilient crops (CRCs) to promote their use in staple foods, such as bread, is relevant to addressing food and nutrition security in Africa. Dry heating of cowpea flour (CPF) was… read more here.
Keywords: cowpea flour; dry heating; climate resilient; cpf ... See more keywords
Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread
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DOI: 10.3390/foods11111628
Abstract: One percent of the global population requires a gluten-free diet. With concurrent global warming and population growth, it is increasingly necessary to optimize the use of ingredients from resilient crops, such as tapioca. Tapioca flour… read more here.
Keywords: quality; gluten free; fermentation; bread ... See more keywords