| Autor: |
Sopotenska, Ivayla, Chonova, Valentina |
| Předmět: |
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| Zdroj: |
Scientific Works of UFT - Plovdiv; 2018, Vol. 65 Issue 1, p11-17, 7p |
| Abstrakt: |
This paper is focused on the possibilities to use non-traditional gluten-free flours in the production of cookies and muffins. After a trial laboratory baking, chickpea and chestnut flours were selected for a more thorough analysis, as they presented the best results in comparison to wheat flour, with a 100 % substitution. Further chemical, rheological and sensory analyses are conducted on the chickpea and chestnut cookies and muffins that prove the technological importance of these flours and confirm the possibility for their use in the glutenfree production. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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