Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.

@article{Palavecino2017EffectOI,
  title={Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.},
  author={Pablo Mart{\'i}n Palavecino and Mariela C Bustos and Mar{\'i}a Bel{\'e}n Heinzmann Alab{\'i} and Melani Solange Nicolazzi and Mar{\'i}a Cecilia Penci and Pablo Daniel Ribotta},
  journal={Journal of food science},
  year={2017},
  volume={82 9},
  pages={2085-2093}
}
Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box-Behnken experimental design was applied to study the effects of… CONTINUE READING