Physicochemical properties and rheological behavior of flours and starches from four bean varieties for gluten-free pasta formulation
Abstract
The rheological behavior of gluten-free flour dispersions from four pulse market classes, including great northern, navy, red kidney (Phaseolus vulgaris L.), and garbanzo beans (Cicer arietinum) were evaluated and compared to soft wheat as a gluten-containing control. Their starches were isolated and the relationships between flour behavior and starch characteristics were studied. Soft wheat (56%) and garbanzo (39%) flours presented higher...
Paper Details
Title
Physicochemical properties and rheological behavior of flours and starches from four bean varieties for gluten-free pasta formulation
Published Date
Dec 1, 2019
Volume
1
Pages
100001 - 100001
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