Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking

Partially defatted chia flour as a novel ingredient for gluten-free breadmaking: Improving sustainability, nutrition and consumer liking

Partially defatted chia flour (DCF) is a valuable food ingredient in the context of a circular economy, with the potential to improve the nutrient and bioactive contents of gluten-free foodstuff. Thus, this study assessed the effects of interactions between DCF and water content (W) on the physical...

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Bibliographic Details
Main Authors: Fernanda Garcia dos Santos, Luciana Sandri, Urszula Krupa-Kozak, Vanessa Dias Capriles
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Future Foods
Subjects:
Salvia hispanica L.
Gluten-free
Bread quality
Sensory analysis
Dietary fiber
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833524001795
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http://www.sciencedirect.com/science/article/pii/S2666833524001795

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