Monthe O.C., Grosmaire L., Nguimbou R.M., Dahdouh L., Ricci J., Tran T., Ndjouenkeu R.
2018
In this study, the fermented cassava-sweet potato-sorghum mixed flours have been used to produce GF bread using xanthan gum as substitute of gluten. The "constrained mixture design" was used to evaluate the effect of flour proportions on the rheological and textural properties of dough and bread. The pasting properties of flour blends reveal high peak viscosity (750¿1076?cP) for blends containing ...
Nutrition humaine : considérations générales; Composition des produits alimentaires; Sciences des aliments et technologie alimentaire
2018
In this study, the fermented cassava-sweet potato-sorghum mixed flours have been used to produce GF bread using xanthan gum as substitute of gluten. The "constrained mixture design" was used to evaluate the effect of flour proportions on the rheological and textural properties of dough and bread. The pasting properties of flour blends reveal high peak viscosity (750¿1076?cP) for blends containing ...
Nutrition humaine : considérations générales; Composition des produits alimentaires; Sciences des aliments et technologie alimentaire