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A new nutritional and sustainable gluten-free alternative?
date:Jul 21, 2012
are also anticipating that the flours will have high antioxidant properties,she added.

We are currently doing structural studies on the fruit flours for dough and bread to ascertain how structurally strong they are,she said.

Initial studies are focused on bread, biscuit and extruded, aerated snacks applications.

We are taking the by-product to dry and mill into flour. It is then incorporated into gluten-free applications as a novel, functional ingredient,Gallagher said.

Juicy flavours?

Ther

12/21 16:58