A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads
Angeliki S. Mygdalia, Chrysanthi Nouska, Magdalini Hatzikamari, Costas G. Βiliaderis, Athina Lazaridou
Topics & Concepts
Leavening agentFood scienceStarterGlutenWater activityChemistryGluten freeDifferential scanning calorimetryFermentationWater contentGeotechnical engineeringPhysicsEngineeringThermodynamicsFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology