Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile

Baking bread without gluten presents many challenges generally related with poor sensorial and nutritional characteristics, and strategies to overcome this issue are needed. Despite many glutenfree (GF) bread studies, to the best of our knowledge, few are dedicated to sweet GF bread. Sweet breads ha...

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Detalhes bibliográficos
Autor principal: Beltrão Martins, Rita (author)
Outros Autores: Nunes, Maria Cristiana (author), Gouvinhas, Irene (author), Ferreira, Luís Miguel Mendes (author), Peres, José Alcides (author), Barros, Ana Isabel Ramos Novo Amorim (author), Raymundo, Anabela (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
gluten-free sweet bread
apple flour
dough rheology
antioxidant capacity
glycemic index
starch hydrolysis
Texto completo:http://hdl.handle.net/10400.5/26022
País:Portugal
Oai:oai:www.repository.utl.pt:10400.5/26022

Texto Completo

http://hdl.handle.net/10400.5/26022

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