date:Jun 13, 2012
d that gluten-free products had a significantly lower nutritional value compared to conventional bread.
The introduction of nutritional or dietary supplements is difficult, due to its fragile structure that could easily be overloaded with applied additives,they said.
Inulin, a polysaccharide, has been touted to have a prebiotic function in gluten-free bakery, but could modify the dough properties.
Korus et al. therefore decided to analyse the influence of degrees of polymerization on properti