ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2026
Technological Optimisation of Gluten-Free Bread Through the Incorporation of Endocarp-Seed and Epicarp-Mesocarp Flours from Neltuma affinis Pods and Different Levels of Dough Hydration.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Gluten-free baked goods often exhibit technological deficiencies, characterised by reduced volume, dry and brittle crumb, cracked crusts, and shorter shelf-life. To overcome these limitations, the addition of novel raw materials combined with conventional flours and starches, has been proposed to improve technological and nutritional characteristics of gluten-free bread (GFB). The aim of this study was to evaluate the effect of adding different levels of endocarp-seed (ESF; 0-20 g·100 g
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