Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition
Red kidney bean (RKB) flour is a nutrient-rich ingredient with potential use in bakery products. The objective of this study was to investigate the viscoelastic properties and key quality parameters of a functional RKB flour in gluten-free cupcakes with different rice flour levels. A 10 g model batt...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/5/616 |