New gluten-free bread
1999
Pordab, Z. (Centralne Laboratorium Przemyslu Koncentratow Spozywczych "KONCLAB", Poznan (Poland)) | Radola, A. | Nowak, A.
The paper presents results of investigations on new gluten-free bread based on rice flour and potato starch. The influence of thickening substances on the gluten-free bread quality, especially the water content and sensory properties during storage was determined. Dry yeasts were used to improve the method of preparing the bread at home. Application of various raw materials rich in protein and dietary fiber in the gluten-free bread concentrates was tested. The content of protein and dietary fiber in investigated mixes was similar to those in wheat or wheat-rye breads
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