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Gluten And Lactose-Free Ingredient Substitute Found For Low-Fat White Sauces
date:Oct 18, 2012
ional flour was replaced with gluten-free waxy starches such as corn and rice that each improves the structure of the sauce with minimal effects on color and taste. Inulin, a well-known functional ingredient that is known for reducing the risk of gastrointestinal and cardiovascular diseases, was used to replace the oil.

The results have shown that these sauces have a high degree of stability under refrigeration storage and good consumer acceptability.

12/23 16:47