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Chickpea flour backed for gluten-free bread success
date:Aug 04, 2012
The study published in theJournal of Cereal Science investigated the effects of four different legume flours on the characteristics of gluten-free bread formulations.

Led by Dr Marta Capellas from the Universitat Autnoma de Barcelona, Spain, the researchers tested four gluten-free bread formulations made from different legumes (chickpea flour, pea isolate, carob germ flour or soya flour) with the intention of creating a gluten-free bread formulation with soya protein substituted for other le

12/22 02:57