Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds

Gluten-free cookies elaborated with buckwheat flour, millet flour and chia seeds

Abstract The aim of this study was to obtain an optimized gluten-free cookie formulation using alternative flours. For this, a 22 central composite rotatable design (CCRD), with varying concentrations of millet flour (MF) and chia seeds (CS), on a base of buckwheat flour (BF), was used. Control coo...

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Bibliographic Details
Main Authors: Lara Tatiane Geremias Ferreira BRITES, Fernanda ORTOLAN, David Wesley da SILVA, Fábio Rodrigo BUENO, Thais de Souza ROCHA, Yoon Kil CHANG, Caroline Joy STEEL
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2018-10-01
Series:Food Science and Technology
Subjects:
gluten-free cookies
buckwheat flour
millet flour
chia seeds
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005024104&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005024104&lng=en&tlng=en

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