Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan

Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan

This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free...

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Bibliographic Details
Main Authors: Nazira Utarova, Mukhtarbek Kakimov, Bożena Gajdzik, Radosław Wolniak, Ainur Nurtayeva, Saule Yeraliyeva, Michał Bembenek
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
gluten-free bakery products
celiac disease
rice flour
corn flour
green buckwheat flour
plantain flour
Online Access:https://www.mdpi.com/2304-8158/13/2/271

Internet

https://www.mdpi.com/2304-8158/13/2/271

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