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Influence of hydrocolloids (galactomannan and xanthan gum) on the physicochemic...
Andrade, F. J. E. T.; Albuquerque, Priscilla B. S.; Moraes, G. M. D.; Farias, M. D. P.; Teixeira-Sá, D. M. A.; Vicente, A. A.; Carneiro-da-Cunha, M. G.Most gluten-free bakery formulations have starch sources of low nutritional value. The objective of this work was to use fava beans (Phaseolus lunatus) for the production of gluten-free sponge cakes, in addition to evaluating the effects of the partial substitution of fava bean flour by galactomannan and xanthan gum, isolated or mixed at 0.5 and 1.0% proportions, compared with a commercial reference. The proper...
Date: 2018
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Origin: RepositóriUM - Universidade do Minho