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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

IMPACT FACTOR 2017: 0.923

CiteScore 2018: 1.02

SCImago Journal Rank (SJR) 2018: 0.350
Source Normalized Impact per Paper (SNIP) 2018: 0.467

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Volume 10, Issue 3


Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour

Mohammad Rostamian / Jafar M. Milani
  • Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
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/ Gisoo Maleki
Published Online: 2014-06-19 | DOI: https://doi.org/10.1515/ijfe-2013-0004


The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.

Keywords: gluten-free bread; corn; chickpea; physical properties


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About the article

Published Online: 2014-06-19

Published in Print: 2014-09-01

Citation Information: International Journal of Food Engineering, Volume 10, Issue 3, Pages 467–472, ISSN (Online) 1556-3758, ISSN (Print) 2194-5764, DOI: https://doi.org/10.1515/ijfe-2013-0004.

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