Dough rheological properties and texture of gluten-free pasta based on proso millet flour
Abstract
Proso millet (PM) is a gluten-free cereal grain with potential to be used in gluten-free product development. However, research on improving the rheological properties of PM dough is limited. In the present study, rheological and color characteristics of PM dough (37% moisture) were compared with the behavior of wheat dough. Three hydrocolloids [guar gum (GG), xanthan gum (XG) and sodium alginate (SA)] at concentrations of 0%, 1% and 2% were...
Paper Details
Title
Dough rheological properties and texture of gluten-free pasta based on proso millet flour
Published Date
Mar 1, 2017
Journal
Volume
74
Pages
238 - 243
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