Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread

Application of Frafra potato (Solenostemon rotundifolius) flour in the development of gluten-free bread

The rising cost of wheat flour and incidences of celiac disease, an intolerance to gluten in wheat products, have created the need to explore ingredients, especially alternative flours, for developing gluten-free products. This study examined the performance of Frafra potato flour (FPF), a nutritiou...

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Bibliographic Details
Main Authors: Crossby Osei Tutu, Joris Gerald Niilante Amissah, Jacqueline Naalamle Amissah, Paa Toah Akonor, Agnes Simpson Budu, Firibu Kwesi Saalia
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Heliyon
Subjects:
Frafra potato
Bread
Gluten-free
Transglutaminase
Dough conditioner
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024005528

Internet

http://www.sciencedirect.com/science/article/pii/S2405844024005528

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