Effect of sourdough addition on qualitative and sensory characteristics of brown ricebasedgluten-free bread
سال انتشار: 1403
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 91
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شناسه ملی سند علمی:
NICEC22_522
تاریخ نمایه سازی: 7 مرداد 1403
چکیده مقاله:
The gluten-free alternative flours and the application of natural fermentation in the breads productionare promising technologies to improving quality and sensory properties. The aim of this study was to evaluatethe effect of sourdough addition on qualitative and sensory characteristics of brown rice-based gluten-freebread during the ۶-day storage period compared to control sample
کلیدواژه ها:
نویسندگان
Nilufar Roushandel
Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran.
Alireza Bassiri
Department of Food Science and processing, Institute of Chemical Technologies, Iranian Research Organization forScience and Technology (IROST), Tehran, Iran.
Majid Javanmard
Department of Food Science and processing, Institute of Chemical Technologies, Iranian Research Organization forScience and Technology (IROST), Tehran, Iran.