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Alternative Use of Chickpea Flour in Breadmaking: Chemical Composition and Starch Digestibility of Bread

✍ Scribed by Utrilla-Coello, R.G.; Osorio-Diaz, P.; Bello-Perez, L.A.

Book ID
121736516
Publisher
SAGE Publications
Year
2007
Tongue
English
Weight
147 KB
Volume
13
Category
Article
ISSN
1082-0132

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## Abstract **BACKGROUND:** Tortillas were prepared from two (blue and regular white) maize varieties and compared with regard to chemical composition and __in vitro__ starch digestibility, i.e., available starch (AS), total (RS) and retrograde (RRS) resistant starch contents, amylolysis rate and p