dc.contributor.author | Tuna, Ayca | |
dc.contributor.author | Ortiz, Jordi | |
dc.contributor.author | López-Mas, Laura | |
dc.contributor.author | Baser, Filiz | |
dc.contributor.author | Kallas, Zein | |
dc.contributor.author | Aguiló, Ingrid | |
dc.contributor.author | Gulec, Sukru | |
dc.contributor.author | Ozen, Banu | |
dc.contributor.author | Tokatli, Figen | |
dc.contributor.other | Producció Vegetal | ca |
dc.date.accessioned | 2024-09-04T09:37:35Z | |
dc.date.available | 2024-09-04T09:37:35Z | |
dc.date.issued | 2024-04-22 | |
dc.identifier.citation | Tuna, Ayca, Jordi Ortiz‐Solà, Laura López‐Mas, Filiz Baser, Zein Kallas, Ingrid Aguiló‐Aguayo, Sukru Gulec, Banu Ozen, and Figen Tokatli. 2024. “Development of a Yeast‐free Bread Using Legume and Nut Flours in a Gluten‐free Flour: Techno‐functional Characteristics and Sensory Evaluation.” International Journal of Food Science & Technology 59 (6): 3999–4010. https://doi.org/10.1111/ijfs.17153. | ca |
dc.identifier.issn | 0950-5423 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/3156 | |
dc.description.abstract | This study aimed to investigate the effect of combined use of legume and nut flours on physical, nutritional and sensory properties of yeast-free bread by substituting gluten-free flour with hazelnut and white
bean flours. Yeast-free bread containing a mixture of 30% hazelnut and white bean flours was found to
have the lowest hardness (9.04 N) and the largest specific volume (1.51 mL g 1) compared to the reference gluten-free bread (18 N and 1.43 mL g 1) using a mixture design. Hazelnut and bean flours
improved the in vitro starch digestion, reducing rapidly digestible starch by 29% and increasing resistant
starch compared to the reference bread. Free choice profiling sensory analysis revealed that the developed
breads containing nuts and legumes differed from the standard gluten-free formulation and a commercial
product available on the market. The combined use of bean and hazelnut flours was demonstrated as
functional ingredients for enhancement of nutritional, sensory and textural aspects. | ca |
dc.description.sponsorship | LOCALNUTLEG project is financed by PRIMA (Partnership for Research and Innovation in the Mediterranean Area) funded by the European programme H2020 (Grant Agreement no 2023). PRIMA is an Art. 185 initiative supported and funded under Horizon 2020, the European Union's Framework Programme for Research, and Innovation. | ca |
dc.format.extent | 12 | ca |
dc.language.iso | eng | ca |
dc.publisher | Wiley | ca |
dc.relation.ispartof | International Journal of Food Science + Technology | ca |
dc.rights | Attribution 4.0 International | ca |
dc.rights | | ca |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.title | Development of a yeast-free bread using legume and nut flours in a gluten-free flour: Techno-functional characteristics and sensory evaluation | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/publishedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.embargo.terms | cap | ca |
dc.relation.projectID | EC/H2020/ /EU/Developing innovative plant-based added-value food products through the promotion of LOCAL Mediterranean NUT and LEGUME crops/LOCALNUTLEG | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.1111/ijfs.17153 | ca |
dc.contributor.group | Postcollita | ca |