Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH
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hdl:2117/176756
Tipus de documentArticle
Data publicació2019-01-01
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Reconeixement 3.0 Espanya
Abstract
Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and quinoa and with a dough yield of 250, and an elaboration method to obtain ripe sourdough.
CitacióCarbó, R. [et al.]. Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH. "Food science and technology international", 1 Gener 2019.
ISSN1082-0132
Versió de l'editorhttps://journals.sagepub.com/doi/10.1177/1082013219895357
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