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Development of Gluten Free Pasta Using Amaranth Flour and Pea Protein Flour

机译：使用苋菜粉和豌豆蛋白粉的含有麸质面食的发展

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作者
Gupta, Charu .;
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作者单位

Iowa State University.;

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授予单位 Iowa State University.;
学科
学位 M.S.
年度 2019
页码 108 p.
总页数 108
原文格式 PDF
正文语种 eng
中图分类 AAI27663741;
关键词
Amaranth; Gluten free; Pea protein flour; Processing;

机译：苋菜;不含麸质;豌豆蛋白粉;加工;

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专利

1. The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs [J] . Manuela Mariotti, Mara Lucisano, M. Ambrogina Pagani, Food research international . 2009,第8期

机译：玉米淀粉，a菜粉，豌豆分离物和车前草粉对无麸质面团流变性质和超微结构的作用
2. Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours [J] . Sarah Makdoud, Kurt A. Rosentrater Journal of Food Research . 2017,第4期

机译：基于大米，藜麦和A菜粉的无麸质意大利面的开发和测试
3. Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx [J] . Linares-Garcia Laura, Repo-Carrasco-Valencia Ritva, Paulet Patricia Glorio, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2019,第10期

机译：基于奎奴亚藜（Chenopdium Quinoa Willd）的无麸质和卵黄面食的发展，加入羽扇粉面粉，植物蛋白和氧化酶POX
4. Physicochemical, baking quality, and sensory evaluation of gluten free bread made from modified sweet potato flour with addition of nuts flour [C] . Dewi Desnilasari, Nok Afifah, Novita Indrianti International Symposium on Applied Chemistry . 2019

机译：用改性的红薯粉加入螺母面粉制成的无麸质面包的物理化学，烘焙质量和感官评价
5. Application of response surface methodology in the development of gluten-free bread with yellow pea flour addition. [D] . Jeradechachai, Thunyaporn. 2012

机译：响应面方法在添加黄豌豆粉的无麸质面包开发中的应用。
6. Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological microstructure and pasta making quality [O] . M. L. Sudha, K. Leelavathi 2012

机译：脱水青豆粉和a菜籽粉混合物对流变学微观结构和意大利面制作质量的影响
7. Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx [O] . Laura Linares-García, Ritva Repo-Carrasco-Valencia, Patricia Glorio Paulet, 2019

机译：基于奎奴亚藜（Chenopdium Quinoa Willd）的无麸质和卵黄面食的开发，加入羽扇粉面粉，植物蛋白和氧化酶POX

Development of Gluten Free Pasta Using Amaranth Flour and Pea Protein Flour

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