Lyophilized Kale (Brassica oleracea L.) Leaves as an Enhancing Component in Gluten-Free Bread
The objective of the research was to assess the impact of powdered kale (Brassica oleracea L. var. acephala) on the properties of starchy gluten-free dough and bread. Kale lyophilisate was added to the recipe as 3%, 6%, or 9%, replacing the starch. The addition of the kale resulted in a decrease in...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2023-06-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/aucft-2023-0011 |