Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads

Flaxseed and sprouted lentil seeds as functional ingredients in the development of nutritionally fortified “clean-label” gluten-free breads

A “clean-label” gluten-free bread (GFB) was developed by replacing the commonly used hydrocolloid additive, methylcellulose, with an aqueous flaxseed slurry (FSS), known for its structure-forming properties, at 3 or 4.5 % levels into GFB formulations; for further nutritional improvement of GFB, the...

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Bibliographic Details
Main Authors: Evangelia Papagianni, Kali Kotsiou, Costas G. Biliaderis, Athina Lazaridou
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Hydrocolloids for Health
Subjects:
Roasted-sprouted lentil flour
Batter rheology
Bread staling
In vitro starch digestibility
Sensory analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S2667025923000493

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