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Buckwheat flour improves nutrition and texture in gluten-free bread
date:Aug 22, 2012
hat the bread crumb in the final product was softened with the inclusion of puffed buckwheat flour as well as the food additive HPMC.

Gluten-free formulation challenges

Although the food industry has risen to the formulation challenges associated with removing gluten from dough, and a number of gluten-free products are now commercially available, many gluten-free bread formulations are still based on pure starches, resulting in low technological and nutritional quality,the researchers said.

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07/09 01:59