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标题：THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES
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作者：Aslı YILDIRIM ; Hilal ŞAHİN NADEEM
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2019
卷号：44
期号：1
页码：143-152
DOI：10.15237/gida.GD18105
出版社：Association of Food Technology, Turkey
摘要：This study aimed to investigate thermal properties and estimated glycemic index of various gluten-free flours (rice, chestnut, chickpea and bean). Gluten-free bread was prepared by mixing chestnut, chickpea and bean flours with rice flour at different ratio (0:100, 25:75, 50:50) using straight dough bread making process. Bean flour reflected the lower estimated glycemic index as compared to the other gluten-free flours. The chestnutrice flour (50:50) bread exhibited the highest texture firmness after 8 days of storage, followed by the rice flour bread. Chestnut-rice flour (25:75) bread was the swellest comparatively. Future studies may be focused on developing the sensorial characteristics of gluten-free breads prepared from chickpea and bean flours.
关键词：Bean flour; chestnut flour; chickpea flour; gluten;free; estimated glycemic index