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Development of a Yeast-Free and Gluten-Free Bread Using Legume and Nut Flours: Techno-Functional Characteristics and Sensory Evaluation Using Free Choice Profile

https://doi.org/10.2139/ssrn.4648855
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Fermentation performance and nutritional assessment of physically processed lentil and green pea flour
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Nut-enriched bread is an effective and acceptable vehicle to improve regular nut consumption
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Chemical Composition and Starch Digestibility of Different Gluten-free Breads
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Cooking quality and starch digestibility of gluten free pasta using new bean flour
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Physicochemical properties of five cocoyam (Colocasia esculenta and Xanthosoma sagittifolium) starches
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Sensory characterization of dry-cured ham using free-choice profiling
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The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review
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An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour
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In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads
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Legumes as a sustainable source of protein in human diets
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Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread
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Defatted coconut flour improved the bioactive components, dietary fibre, antioxidant and sensory properties of nixtamalized maize flour
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Using of hazelnut testa as a source of dietary fiber in breadmaking
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Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM)
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White bean and hazelnuts flours: Application in gluten-free bread
inferredcites →https://doi.org/10.1021/jf034142zopenalex-extracted
Leavened Dough Processing by Supercritical Fluid Extrusion (SCFX)
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Functional Lipid Characteristics of Turkish Tombul Hazelnut (Corylus avellana L.)
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Interactions between Starch, Lipids, and Proteins in Foods: Microstructure Control for Glycemic Response Modulation
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A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash Profile
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DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS
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A Comparison of Two Methods for Generating Descriptive Attributes with Trained Assessors: Check‐All‐That‐Apply (CATA) vs. Free Choice Profiling (FCP)
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Review: Starch Matrices and the Glycemic Response
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Novel Techniques in Sensory Characterization and Consumer Profiling
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Improving Rheological and Baking Properties of Gluten-Free Breads Using Defatted Hazelnut Flour with Various Gums
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An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents
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Valorization of Local Legumes and Nuts as Key Components of the Mediterranean Diet
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The Effect of the Addition of Hazelnut or Walnut Flour on the Rheological Characteristics of Wheat Dough
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