Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?
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DOI: 10.3389/fnut.2022.830932
Abstract: There is a growing need for gluten-free bakery products with an improved nutritional profile. Currently, gluten-free baked goods deliver low protein, fiber, and mineral content and elevated predicted glycaemic index (pGI). Olive cake (OC), a… read more here.
Keywords: addition; fermentation; free breadsticks; sourdough fermentation ... See more keywords