H. Zhang , M. Yoshimura , K. Nishinari , M. A. K. Williams , T. J. Foster, I. T. Norton. 2001. Gelation behaviour of konjac glucomannan with different molecular weights
Biopolymers Volume 59 Issue 1, Pages 38 – 50
The full text PDF can be sourced through the OSU library via the Biopolymers journal home page
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Also known as “Miracle noodles“
OSU
Baking with konjac glucomannan flour. I am trying to figure out how to make a low carb/gluten free Tortilla, that does not have Wheat, Gluten, soy or Corn mixed into it, which is most store bought Tortillas. I know I need something to bind Non Gluten flours together, but what? My favorite flours to use are Almond, and Coconut, and I have been looking at Chia Seed Flour for a possible mix for making Tortillas that I could used for Enchiladas. But my problem is binding the flours together. . .Would Konjac Glucomannon Flour work for this process? Could part of flours be Konjac? Thank you for the help.
Sincerely,
Catgross49
cathi@144web.com