Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response
A 22 factorial design with three centre points was used to study psyllium (P) and water (W) addition level effects on gluten-free bread (GFB) physical properties and sensory acceptability. The P levels ranged from 2.86 to 17.14% and W levels from 82.14 to 117.86% on a flour basis. The results show t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-03-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464618300227 |