Chickpea and tiger nut flours as alternatives to emulsifier and shortening in gluten-free bread

LWT

Volumn 62, Issue 1, 2015, Pages 225-232

  Aguilar, Núria ^a   Albanell, Elena ^a   Miñarro, Begoña ^a   Capellas, Marta ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Chickpea flour; Emulsifier; Gluten free bread; Shortening; Tiger nut flour

Indexed keywords

BAKERIES; FATTY ACIDS; FOOD PRODUCTS; PROTEINS; STARCH;

CHICKPEA FLOUR; EMULSIFIER; GLUTEN-FREE BREAD; SHORTENING; TIGER NUT FLOUR;

EMULSIFICATION;

CICER ARIETINUM; ZEA MAYS;

EID: 84923130464     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.12.045     Document Type: Article

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