date:Sep 07, 2012
beneficial ingredients such as dietary fibres, phenolic antioxidants, marine ingredients, and n-3 fatty acids can be used in the bread industry to increase its functionality and result in healthy products, low in calories and cholesterol as well as cater to celiac disease.
Moreover, the use of psyllium seed, amaranth seed, chestnut flour and prebiotics in gluten-free bread baking may be the promising frontier to improve overall appearance, quality, sensory properties, and shelf-life of gluten-