2020
DOI: 10.29076/issn.2528-7737vol13iss33.2020pp59-72p
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Use of blends of legume flours and manioc starch to elaborate gluten-free sweet biscuits

Abstract: The base for this research work was set in the study of the interaction between legume flours and tuber starch blends to be used for sweet biscuits formulations and the successive evaluation of quality parameters. As main inputs the following were used: legume flours, manioc starch, margarine, sugar, eggs, and baking soda. Basic utensils: plastic and aluminum trays, biscuits shapers, cutters, other biscuit items. Analytical balance, mixer, and oven. Methods: Establishment of experimental units, analysis of man… Show more

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