date:Jun 22, 2012
Andreas Houbenet.alconcluded that a combination of replacers was required to obtain a gluten-free bread comparable to French bread quality. The review paper was published in theEuropean Food Research and Technology Journal.
The absence of gluten has been found to significantly impact dough characteristics in gluten free breads, making them less cohesive and elastic than wheat breads. This can result in poorer quality products with a short shelf life. The industry is seeking solutions in order