Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough

Maria Simona Chiș,Adriana Păucean,Laura Stan,Ramona Suharoschi,Sonia-Ancuța Socaci,Simona Maria Man,Carmen Pop,Sevastița Muste

Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough

2019

Maria Simona Chiș
Adriana Păucean
Laura Stan
Ramona Suharoschi
Sonia-Ancuța Socaci
Simona Maria Man
Carmen Pop
Sevastița Muste

ABSTRACTA quinoa sourdough inoculated with Lactobacillus plantarum ATCC 8014 vs. a spontaneous sourdough were used to assess the changes in amino acid content released by proteolysis and the volati...

Keywords:

Gluten
Proteolysis
Biochemistry
Amino acid
Chemistry
Lactobacillus plantarum
gluten free
amino acid content
metabolic conversion

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