Assessing the Technological and Nutritional Functionality of Curd Cheese in the Overall Gluten-Free Bread Quality

The absence of gluten has a substantial impact on overall bread quality, thus replacing wheat flour in the breadmaking process is a technological challenge. Protein-rich source replacements are frequently utilised to assist in the creation of a protein network capable of replicating gluten-like structure in order to support the dough foaming gas cells. Aside from…
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May 31, 2022 0