date:Jun 22, 2012
t finding the right pressure level was key as oat breads treated at too high or low a pressure can affect quality.
Next to the right pressure level, it is necessary to find the optimal ratio between increase in bread quality and decrease in staling,it said.
Source:
European Food Research and Technology Journal.
DOI 10.1007/s00217-012-1720-0
Possibilities to increase the quality in gluten-free bread production: an overview
Authors: Andreas Houben, Agnes Ho