date:Jul 21, 2012
he said.
For the gluten-free bread, rice flour and potato starch is blended with the fruit flour and for extruded snacks it is mixed with maize flour.
The researchers are using 10-15% fruit flour in the formulations for technical and taste purposes, she noted.
However current findings using orange pomace flour suggest a much lower percentage (5.5%) is ideal for gluten-free bread as at this level it ensures increased fibre content while maintaining texture and volume.
Sustainability brownie p