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Functional gluten-free biscuit developed using ancient cereal teff flour
date:Jul 07, 2012
The formulation was developed by researchers at the Department of Food Technology of the Universidad Politcnica de Madrid.

The developers have applied for a patent and said that manufacturers will be able to bring products to market once it is granted.

Composition

The biscuit uses teff flour, a gluten free cereal used in Ethiopia and Eritrea. The researchers say that the formulation requires no added fat or artificial thicker as is often needed in other gluten-free foods, which reduces the

07/05 05:43

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