Foods (Basel, Switzerland)
Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread.
Ramón Torres-Pérez, Marta Maravilla Siguero-Tudela, Tania Doménech, Purificación García-Segovia, Javier Martínez-Monzó, Marta Igual
Published: 202610.3390/foods15020338
Abstract
The growing demand for clean-label gluten-free bread is driving a reduction in additives, although their technological roles are not yet fully understood. This study evaluated the effect of progressively removing monocalcium phosphate, sodium bicarbo…
Preview only. Read the full abstract at the source