@article{article_457279, title={THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES}, journal={Gıda}, volume={44}, pages={143–152}, year={2019}, DOI={10.15237/gida.GD18105}, url={https://izlik.org/JA34PB63EE}, author={Yıldırım, Aslı and Şahin Nadeem, Hilal}, keywords={chestnut flour,chickpea flour,Bean flour,gluten-free,estimated glycemic index}, abstract={<p class="MsoNormal" style="margin-bottom:.0001pt;text-align:justify;line-height:normal;"> <span lang="en-gb" style="font-family:Garamond, serif;letter-spacing:-.15pt;" xml:lang="en-gb"> <span style="font-size:14px;">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 chestnut-rice flour (50:50) bread </span> <span style="font-size:14px;">exhibited
the highest texture firmness after 8 days of storage, followed by the rice
flour bread. Chestnut-rice flour ( </span> </span> <span style="font-family:Garamond, serif;letter-spacing:-.15pt;font-size:14px;">25:75) </span> <span lang="en-gb" style="font-family:Garamond, serif;letter-spacing:-.15pt;" xml:lang="en-gb"> <span style="font-size:14px;">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. </span> </span> </p> <p> </p> <p> </p>}, number={1}