Effects of separated and combined amaranth, quinoa and chia flours on the characteristics of gluten-free bread with different concentrations of hydrocolloids

• Published in: Chemical papers Vol. 77; no. 9; pp. 5275 - 5291
• Main Authors: Alsaiqali, Ahmed, Dizlek, Halef, Özer, Mehmet Sertaç
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 01.09.2023; Springer Nature B.V
• Subjects: Amaranth; Biochemistry; Biotechnology; Bread; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cornflour; Dough; Flour; Formulations; Gluten; Guar gum; Hardness; Industrial Chemistry/Chemical Engineering; Ingestion; Materials Science; Medicinal Chemistry; Moisture content; Moisture effects; Original Paper; Quinoa; Rice; Shelf life; Specific volume; Texture; Xanthan; Celiac disease; Gluten-free bread; Chia flour; Amaranth flour; Quinoa flour; Gum

Rice and corn flour/starch are frequently used in the manufacture of gluten-free products, which are usually characterized by high starch content, low fiber content, poor texture, insufficient volume, short shelf life, fast staling, and easy crumbling. The objective of this study was to use amaranth...