Flax and wattle seed powders enhance volume and softness of gluten-free bread
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DOI: 10.1177/1082013218795808
Abstract: Gluten-free bread is generally associated with several quality defects such as reduced volume, dry texture and poor mouthfeel. Flaxseed gum has been shown to increase viscosity of bread dough. The aim of this study was… read more here.
Keywords: gluten free; seed; volume; seed powders ... See more keywords