Journal article
Development and characterisation of gluten‐free potato bread
Abstract
Summary The aim of this study was to develop a novel and entirely potato‐based staple bread. Bread‐making performance of individual potato components (starch, protein and fibre) were independently evaluated and optimised by their ternary mixture. Flours from yellow and purple potatoes were then incorporated up to 25% of full formula weight to maximise the utilisation of resources. Fresh tuber was further added up to 50% for the full benefits …
Authors
Lu Z; Donner E; Liu Q
Journal
International Journal of Food Science & Technology, Vol. 56, No. 6, pp. 3085–3098
Publisher
Oxford University Press (OUP)
Publication Date
6 2021
DOI
10.1111/ijfs.14952
ISSN
0950-5423