Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products

Annual Review of Food Science and Technology

Volumn 8, Issue , 2017, Pages 75-96

  Foschia, Martina ^a   Horstmann, Stefan W ^a   Arendt, Elke K ^a   Zannini, Emanuele ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Chemical composition; Dough; Functional properties; Gluten free; Legumes; Texture

Indexed keywords

BAKERIES; COMPLEX NETWORKS; FOOD PRODUCTS; NUTRITION; TEXTURES;

CHEMICAL COMPOSITIONS; DOUGH; FUNCTIONAL PROPERTIES; GLUTEN-FREE; LEGUMES;

BAKERY PRODUCTS;

PLANT PROTEIN; WATER;

CHEMISTRY; CROP; FABACEAE; FOOD HANDLING; GLUTEN FREE DIET; NUTRITIONAL VALUE; SOLUBILITY;

CROPS, AGRICULTURAL; DIET, GLUTEN-FREE; FABACEAE; FOOD HANDLING; FOOD TECHNOLOGY; NUTRITIVE VALUE; PLANT PROTEINS; SOLUBILITY; WATER;

EID: 85014243133     PISSN: 19411413     EISSN: 19411421     Source Type: Journal    
DOI: 10.1146/annurev-food-030216-030045     Document Type: Review

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