| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 11030835 | Trends in Food Science & Technology | 2018 | 27 Pages |
Abstract
Many research showed that it is possible to formulate acceptable GF biscuits using alternative flours from cereals, pseudocereals and legumes, that may also enhance the nutritional quality, the antioxidant activity and the glycemic index of the biscuits. Malting, fermenting and germination can improve the overall quality of biscuits without affecting negatively technological properties. In Italian gluten free biscuits, maize starch and rice flour are the most frequent ingredients whereas alternative flours are still little employed.
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Authors
Maria Di Cairano, Fernanda Galgano, Roberta Tolve, Marisa Carmela Caruso, Nicola Condelli,