Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread

Psyllium husk powder was investigated for its ability to improve the quality and shelf life of gluten-free bread. Gluten-free bread formulations containing 2.86%, 7.14%, and 17.14% psyllium by flour weight basis were compared to the control gluten-free bread and wheat bread in terms of performance....

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Bibliographic Details
Main Authors: Camilly Fratelli, Fernanda Garcia Santos, Denise Garcia Muniz, Sascha Habu, Anna Rafaela Cavalcante Braga, Vanessa Dias Capriles
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
bread quality
gluten-free
acceptability
multiple factor analysis
staling process
Online Access:https://www.mdpi.com/2304-8158/10/5/954

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