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Pseudocereal Flours in Gluten-Free Crackers by Ana Ridao is a document available to read on EtoBox.
What is Pseudocereal Flours in Gluten-Free Crackers about?
The study investigates the impact of substituting potato flour with pseudocereal flours (amaranth, buckwheat, quinoa) in gluten-free crackers, revealing that the pseudocereal-enhanced crackers have improved nutritional profiles, including higher protein and dietary fiber content. Sensory evaluations indicated that these crackers were preferred over the control, showing better flavor, chewiness, and overall acceptability. The findings suggest that pseudocereal flours are viable ingredients for producing high
- Author
- Ana Ridao
- Language
- EN