Optimization of the Processing Conditions for the Production of a Gluten-Free Bread from Sour Cassava Starch ( Manihot esculenta ) and Some Legumes ( Arachis hypogaea , Vigna unguiculata , and Glycine max ).

Marie Madeleine Nanga Ndjang,Julie Mathilde Klang,Bilkissou Njapndounke,Marius Edith Kouam Foko, Jean Roger Dongmo,Michael Hermann Kengne Kamdem,Jordan Lembe Tonga,Edwin Mpho Mmutlane,Derek Tantoh Ndinteh,Eugenie Kayitesi,François Ngoufack Zambou

Foods (Basel, Switzerland)（2023）

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摘要

The findings suggest that cowpea and peanut can be used for the improvement of the technological, nutritional and sensory properties of sour cassava starch bread and thus increase its consumption and application in the food processing industry.

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关键词

sour cassava starch,legumes,gluten-free

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