Optimization of tannin-containing sorghum bran addition to gluten-free bread.

Ardoin, Ryan; Smith, Brennan; Bean, Scott; Aramouni, Fadi

Ardoin, Ryan; Smith, Brennan; Bean, Scott; Aramouni, Fadi.

Afiliação

Ardoin R; USDA-ARS Southern Regional Research Center, Food Processing and Sensory Quality Research, New Orleans, Louisiana, USA.
Smith B; USDA-ARS Southern Regional Research Center, Food Processing and Sensory Quality Research, New Orleans, Louisiana, USA.
Bean S; USDA-ARS Center for Grain and Animal Health Research, Grain Quality and Structure Research, Manhattan, Kansas, USA.
Aramouni F; USDA-ARS Center for Grain and Animal Health Research, Grain Quality and Structure Research, Manhattan, Kansas, USA.

J Food Sci ; 88(3): 952-961, 2023 Mar.

Article em En | MEDLINE | ID: mdl-36717379

Assuntos

Sorghum; Humanos; Pão/análise; Antioxidantes; Taninos; Grão Comestível/química; Farinha/análise; Fibras na Dieta/análise; Água

Palavras-chave

bread; consumer acceptance; gluten free; response surface methodology; sorghum bran

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sorghum Tipo de estudo: Prognostic_studies Limite: Humans Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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