Nutritional Improvement of Gluten-Free Breadsticks by Olive Cake Addition and Sourdough Fermentation: How Texture, Sensory, and Aromatic Profile Were Affected?

There is a growing need for gluten-free bakery products with an improved nutritional profile. Currently, gluten-free baked goods deliver low protein, fiber, and mineral content and elevated predicted glycaemic index (pGI). Olive cake (OC), a by-product from virgin olive oil extraction, is an excelle...

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Detalles Bibliográficos
Autores principales: Caponio, Giusy Rita, Difonzo, Graziana, de Gennaro, Giuditta, Calasso, Maria, De Angelis, Maria, Pasqualone, Antonella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8869757/
https://www.ncbi.nlm.nih.gov/pubmed/35223958
http://dx.doi.org/10.3389/fnut.2022.830932

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8869757/
https://www.ncbi.nlm.nih.gov/pubmed/35223958
http://dx.doi.org/10.3389/fnut.2022.830932

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