Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans

Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans

The aim of this work concerns the manufacturing process of gluten-free functional spaghetti based on maize flour and oat bran, enriched with b-glucans (22%). More specifically, the goal of the study was to obtain oat bran-loaded maize spaghetti with sensory properties close to unloaded pasta. To thi...

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Bibliographic Details
Main Authors: Grazia Sepielli, Matteo Alessandro Del Nobile, Lucia Padalino, Marcella Mastromatteo
Format: Article
Language:English
Published: MDPI AG 2011-12-01
Series:Materials
Subjects:
maize
β-glucans
hydrocolloids
rheological characteristics
sensorial properties
Online Access:http://www.mdpi.com/1996-1944/4/12/2119/

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