date:Jul 26, 2012
Researchers led by Krupa-Kozak compared gluten-free bread that comprised of corn starch, potato starch, pectin, sugar and sunflower with samples containing inulin and four calcium salts - citrate, lactate, carbonate and chloride.
It was found that calcium carbonate was most effective in increasing calcium content. With inulin substitution and calcium carbonate addition, calcium content was seen to increase from 0.15 mg/g to 10.85 mg/g reported Bakeryandsnacks.com.
The researchers noted the possi