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- Ziobro, Rafał, et al. Show all 4 Authors
- European food research & technology 2015 v.240 no.6 pp. 1135-1143
- baking; breads; dietary fiber; dietary minerals; dough; dough quality; flour; food research; fruits; gluten-free foods; ingredients; loaves; manufacturing; nutritive value; raw materials; retrogradation; rheological properties; starch; taste
- ... Manufacture of gluten-free products requires the use of preselected raw materials. The number of such ingredients is limited; therefore, the portfolio of gluten-free bread is less variable and attractive in terms of their appearance, taste and nutritional value in comparison with traditional bread. The aim of the study was to apply debittered acorn flour as a natural nutritional enrichment of glut ...