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Chickpea flour backed for gluten-free bread success
date:Aug 04, 2012
gume proteins.

Capellas and her colleagues found bread baked with chickpea flour to have the best potential for baking gluten-free bread without soya protein.

Chickpea bread exhibited the best physico-chemical characteristics and, in general, good sensory behaviour, indicating that it could be a promising alternative to soya protein,said Capellas and her colleagues.

Cutting out soy

The team explained that many current gluten-free formulations utilise soya protein flour to produce bread produ

07/08 05:01