![]() ![]() J Cereal Sci 67:68–74Īl-Rousan WM, Ajo RY, Al-Ismail KM, Attlee A, Shaker RR, Osaili TM (2013) Characterization of acorn fruit oils extracted from selected Mediterranean Quercus species. Gómez M, Martínez MM (2016) Changing flour functionality through physical treatments for the production of gluten-free baking goods. Eur Food Res Technol 227(5):1523–1536Ĭapriles VD, dos Santos FG, Arêas JAG (2016) Gluten-free breadmaking: improving nutritional and bioactive compounds. Pruska-Kędzior A, Kędzior Z, Gorący M, Pietrowska K, Przybylska A, Spychalska K (2008) Comparison of rheological, fermentative and baking properties of gluten-free dough formulations. Matos Segura ME, Rosell CM (2011) Chemical composition and starch digestibility of different gluten-free breads. Mancebo CM, Rodriguez P, Gómez M (2016) Assessing rice flour-starch-protein mixtures to produce gluten free sugar-snap cookies. Rodríguez-García J, Laguna L, Puig A, Salvador A, Hernando I (2013) Effect of fat replacement by inulin on textural and structural properties of short dough biscuits. The most favorable replacement should be that not more than a 40% substitute of corn flour with acorn flour. The control biscuits obtained the highest sensory score, similarly biscuits with 20 and 40% acorn flour addition. It was found that acorn flour contributed to higher growth (an average of 367%) of the antioxidant activity of the biscuits in relation to the control samples than the hemp flour (an average of 114%). ![]() The total polyphenols content (TPC) in biscuits with the acorn flour addition increased in the range of 308–801% in relation to the control, and the addition of hemp flour increased the TPC in the range of 41–143%. The total dietary fiber content increased correspondingly with the addition of the investigated flours. The protein content in biscuits with the addition of acorn flour did not differ significantly in comparison with the control biscuits, whereas biscuits with flour hemp contained 40–122% more protein in comparison with the control ones. Increasing the content of both studied flours resulted in a distinct trend of color variation from yellow toward red-purple. The biscuits in the experiment were significantly darker than the control ones. Partial replacement of corn flour with the mentioned above flours resulted in a significant reduction of biscuit volume and an increase of their hardness. * Other includes oligosaccharides and other polysaccharides.The aim of this study was to evaluate the effect of substituting 20–60% of corn flour with acorn or hemp flour on the quality, nutritional, pro-health value, and sensory properties of gluten-free biscuits. Profile of Carbohydrates in Item Fraction of Carbs by Type For more information, see theġ00g of Acorn Flour contains 7.5g of protein, which is about the same as Some foods that are a good source of Lysine include eggs, meat (specifically red meat, lamb, pork, and poultry), soy, beans and peas, cheese (particularly Parmesan), and certain fish (such as cod and sardines).For more information, see the Wikipedia page on them. Profile of Protein in Item Essential Amino AcidsĮssential amino acids are critical for building protein. ![]() Chocolate Non-Dairy Frozen Dessert, Chocolate.Milk Chocolate Caramel Thins with Sea Salt. ![]()
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