Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour

• Published in: Journal of food quality Vol. 2018; no. 2018; pp. 1 - 12
• Main Authors: Clark, Elizabeth A., Aramouni, Fadi M.
• Format: Journal Article
• Language: English
• Published: Cairo, Egypt Hindawi Publishing Corporation 01.01.2018; Hindawi; John Wiley & Sons, Inc; Hindawi Limited; Wiley
• Subjects: Barley; Bread; Celiac disease; Chemistry; Flour; Food quality; Food science; Food supply; Gluten; Gluten-free diet; Laboratories; Nutrition research; Particle size; Proteins; Quality; Rice; Sensory perception; United States > US; Ireland; Kansas

Flour from the fruit of breadfruit trees (Artocarpus altilis) holds the potential to serve as a wheat flour replacement in gluten-free product formulations. This study evaluated the impact of breadfruit flour and leavening agent on gluten-free bread quality. Breadfruit flour was first milled and cha...