A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that modify batter properties such as consistency.
Read more about it via https://www.bakeryandsnacks.com/Article/2020/07/23/Study-reviews-the-latest-approaches-towards-improved-gluten-free-bread-properties?utm_source=RSS_Feed&utm_medium=RSS&utm_campaign=RSS
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