Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile

Apple Flour in a Sweet Gluten-Free Bread Formulation: Impact on Nutritional Value, Glycemic Index, Structure and Sensory Profile

Baking bread without gluten presents many challenges generally related with poor sensorial and nutritional characteristics, and strategies to overcome this issue are needed. Despite many gluten-free (GF) bread studies, to the best of our knowledge, few are dedicated to sweet GF bread. Sweet breads h...

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Bibliographic Details
Main Authors: Rita Beltrão Martins, Maria Cristiana Nunes, Irene Gouvinhas, Luís Miguel Mendes Ferreira, José Alcides Peres, Ana Isabel Ramos Novo Amorim Barros, Anabela Raymundo
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
gluten-free sweet bread
apple flour
dough rheology
antioxidant capacity
glycemic index
starch hydrolysis
Online Access:https://www.mdpi.com/2304-8158/11/20/3172

Internet

https://www.mdpi.com/2304-8158/11/20/3172

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