date:Jul 21, 2012
e are flavour implications when using these ingredients, Gallagher detailed, and so the team will conduct volatile and sensory flavour analysis to better understand these impacts.
The apple flour for example has a sweeter taste so would likely be better suited to types of confectionery, biscuits and scones,she said.
Bland and neutral flours will need to be blended in to balance the taste impacts as well as provide key structural requirements needed for gluten-free bakery and snacks products, s