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No single ingredient to boosting gluten-free bread quality
date:Jun 22, 2012
t finding the right pressure level was key as oat breads treated at too high or low a pressure can affect quality.

Next to the right pressure level, it is necessary to find the optimal ratio between increase in bread quality and decrease in staling,it said.

Source:

European Food Research and Technology Journal.

DOI 10.1007/s00217-012-1720-0

Possibilities to increase the quality in gluten-free bread production: an overview
Authors: Andreas Houben, Agnes Ho

12/21 21:22