date:Mar 11, 2013
ea, a PhD student of Dr Gallagher.
The inclusion of orange pomace as a novel structure-building and nutritious ingredient in a gluten-free formulation was illustrated in this study. Using response surface methodology as a tool, successfully created bread with favourable baking characteristics and enhanced dietary fibre. Orange pomace proved to be a viable, low cost food by-product for improving the physical and nutritional characteristics of gluten-free breads, explains Dr Gallagher.
The addit