By Nathan Gray, 23-Sep-2010
"Sorghum is one of the world’s oldest known grains, and is one of a range of ancient grains that are naturally gluten-free. It has gained popularity as the market for gluten-free foods has grown, based on its greater nutritional value, compared withother gluten-free flours such as rice, corn or potato flour - however, it has physico-chemical properties that can negatively affect dough quality.
The addition of starch to sorghum dough could improve certain negative characteristics of gluten-free sorghum bread, according to researchers.
The new study published in LWT - Food Science and Technology, reports that adding fifty per cent cassava starch to sorghum bread gave 'the best overall crumb properties', improving the overall quality of the nutrient-rich gluten free bread."
http://www.bakeryandsnacks.com/Formulation/Cassava-starch-may-improve-gluten-free-bread
No comments:
Post a Comment