Agronomy and Horticulture, Department of
Date of this Version
5-9-2021
Document Type
Article
Abstract
This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and method for production of higher quality gluten free bread is included.
Included in
Agricultural Science Commons, Agriculture Commons, Agronomy and Crop Sciences Commons, Comparative Nutrition Commons, Food Chemistry Commons, Food Processing Commons, Other Nutrition Commons, Other Plant Sciences Commons, Plant Biology Commons
Comments
Copyright 2021, Zachary Christman. Used by permisison