Rheology and Quality Research of Cereal-Based Food

Rheology and Quality Research of Cereal-Based Food

New trends in the cereal industry deal with the persistent need to develop new food goods tailored to consumer requirements and, in the near future, to the scarcity of food resources. Concepts of sustainable food production and food products as health and wellness promoters, the use of organic ingre...

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Bibliographic Details
Format: eBook
Language:English
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:
Biology, life sciences
Food & society
Research & information: general
acorn flour
antioxidants
ball milling
colour
dough rheology
dynamic oscillatory shear measurements
dynamic oscillatory shear test
factorial design
fibre-rich ingredient
formula
galactosides
gluten-free
gluten-free bread
gluten-free cupcake
gluten-free dough
gluten-free products
hydrocolloids
legumes enrichment
microalga Tetraselmis chuii
microstructure
non-isothermal kinetic modeling
optimization
pasting profile
pasting properties
phenolics
phenols
phytate
processing factor
protease inhibitors
red kidney bean
rheology
rice bread
starch-flour system
tamarind gum
texture
tomato seed flour
underexploited resources
viscoelastic properties
wheat flour
X-ray diffraction
yogurt
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Open Access: DOAB: description of the publication
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