Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours
Seven commercial gluten-free (rice, oat, sorghum, foxtail millet, amaranth, quinoa, and buckwheat) flours were investigated in this study from the point of view of thermo-mechanical properties and here solvent retention capacity (SRC).Each flour was used to prepare doughs with specific water absorption (WA) to get a consistency of 1.1 Nm (WA1) and