Gluten free biscuits prepared from buckwheat flour by incorporation of various gums: Physicochemical and sensory properties

LWT

Volumn 62, Issue 1, 2015, Pages 628-632

  Kaur, Maninder ^a   Sandhu, Kawaljit Singh ^b   Arora, AmitPal ^b   Sharma, Aruna ^c  

^a GURU NANAK DEV UNIVERSITY   (India)

^b CHAUDHARY DEVI LAL UNIVERSITY   (India)

^c MAHARISHI MARKANDESHWAR DEEMED TO BE UNIVERSITY   (India)

Author keywords

Biscuits; Buckwheat flour; Gums; Physico chemical

Indexed keywords

BAKERIES; CROPS; EMULSIFICATION; FRACTURE TOUGHNESS; OILS AND FATS; PHYSICOCHEMICAL PROPERTIES; POLYPHENOLIC COMPOUNDS; WATER ABSORPTION;

ANTI-OXIDANT ACTIVITIES; BISCUITS; BUCKWHEAT FLOUR; GUMS; OIL ABSORPTION CAPACITY; OVERALL ACCEPTABILITY; PHYSICO-CHEMICALS; WATER ABSORPTION CAPACITY;

XANTHAN GUM;

ACACIA; CYAMOPSIS TETRAGONOLOBA; TRITICUM AESTIVUM;

EID: 84924168284     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.02.039     Document Type: Article

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