date:Aug 04, 2012
gume proteins.
Capellas and her colleagues found bread baked with chickpea flour to have the best potential for baking gluten-free bread without soya protein.
Chickpea bread exhibited the best physico-chemical characteristics and, in general, good sensory behaviour, indicating that it could be a promising alternative to soya protein,said Capellas and her colleagues.
Cutting out soy
The team explained that many current gluten-free formulations utilise soya protein flour to produce bread produ