The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality

The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality

The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and a source of nutritional and functional compounds,...

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Bibliographic Details
Main Authors: Daniela Oliveira, Małgorzata Starowicz, Anita Ostaszyk, Łukasz Łopusiewicz, Isabel M. P. L. V. O. Ferreira, Edgar Pinto, Urszula Krupa-Kozak
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
oilseed cake
plant-based by-products
gluten elimination
bakery products
textural profile
sensory features
Online Access:https://www.mdpi.com/2304-8158/12/23/4320

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https://www.mdpi.com/2304-8158/12/23/4320

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