Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?

Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?

There is a growing need for gluten-free bakery products with an improved nutritional profile. Currently, gluten-free baked goods deliver low protein, fiber, and mineral content and elevated predicted glycaemic index (pGI). Olive cake (OC), a by-product from virgin olive oil extraction, is an excelle...

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Bibliographic Details
Main Authors: Giusy Rita Caponio, Graziana Difonzo, Giuditta de Gennaro, Maria Calasso, Maria De Angelis, Antonella Pasqualone
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-02-01
Series:Frontiers in Nutrition
Subjects:
gluten-free
olive cake
glycemic index
texture
upcycling
Lactiplantibacillus plantarum
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.830932/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.830932/full

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