Amorphophallus konjac: a novel alternative flour on gluten-free bread.

Amorphophallus konjac: a novel alternative flour on gluten-free bread.

This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods.

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Bibliographic Details
Main Authors: LAIGNIER, F., AKUTSU, R. de C. C. de A., MALDONADE, I. R., PACHECO, M. T. B., SILVA, V. S. N., MENDONÇA, M. A., ZANDONADI, R. P., RAPOSO, A., BOTELHO, R. B. A.
Other Authors: FERNANDA LAIGNIER, UNIVERSIDADE DE BRASÍLIA; RITA DE CÁSSIA COELHO DE ALMEIDA AKUTSU, UNIVERSIDADE DE BRASÍLIA; IRIANI RODRIGUES MALDONADE, CNPH; MARIA TERESA BERTOLDO PACHECO, INSTITUTO DE TECNOLOGIA DE ALIMENTOS; VERA SÔNIA NUNES SILVA, INSTITUTO DE TECNOLOGIA DE ALIMENTOS; MARCIO ANTÔNIO MENDONÇA, UNIVERSIDADE DE BRASÍLIA; RENATA PUPPIN ZANDONADI, UNIVERSIDADE DE BRASILIA; ANTÓNIO RAPOSO, UNIVERSIDADE LUSÓFONA DE HUMANIDADES E TECNOLOGIAS.; RAQUEL BRAZ ASSUNÇÃO BOTELHO, UNIVERSIDADE DE BRASÍLIA.
Format: Artigo de periódico biblioteca
Language:Ingles
English
Published: 2021-11-25
Subjects:Gluten-free foods, Breads, Amorphophallus konjac, Baking,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1136570
https://doi.org/10.3390/foods10061206
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Internet

http://www.alice.cnptia.embrapa.br/alice/handle/doc/1136570
https://doi.org/10.3390/foods10061206

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