date:Mar 11, 2013
, spelt, rye and some oats. Many gluten-free products available on the market are calorie dense, lacking in flavour, mouthfeel and nutrients, and are costly to buy.
Dr Eimear Gallagher, Teagasc Food Research Centre, explains: Developing gluten-free formulations can be challenging for the cereal technologist, as the structure-building protein (i.e., gluten) is absent. In the present study, a response surface design was created to statistically calculate the optimal level of orange pomace additio