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Chickpea flour backed for gluten-free bread success
date:Aug 04, 2012
cts with good baking and sensory characteristics, however the use of soy may not me ideal due to the high risk of allergy.

The high allergenicity of soya and the associated digestive problems, are leading to more research into alternative protein sources which may be able to provide gas-holding capacity and bake development, saidthe researchers.

Study details

Capellas and her co-workers tested four bread recipes, prepared with chickpea flour, pea isolate, carob germ flour or soya flour.

The

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