Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications

Impact of Ultrasound on a Gluten-Free Composite Flour Based on Rice Flour and Corn Starch for Breadmaking Applications

Ultrasound (US) treatment is an eco-friendly physical modification technique increasingly used to enhance the functionality of gluten-free flours. In this study, the impact of sonication on the techno-functional, thermal, structural, and rheological properties of a composite gluten-free flour was in...

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Bibliographic Details
Main Authors: Mahsa Farrokhi, Ines N. Ramos, Cristina L. M. Silva
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
ultrasound treatment
composite gluten-free flour
techno-functional properties
thermal analysis
rheological properties
structural modifications
Online Access:https://www.mdpi.com/2304-8158/14/7/1094
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