TECHNOLOGICAL CHARACTERISTICS OF BREADFRUIT FLOUR (Artocarpus altilis L.) IN THE QUALITY OF GLUTEN-FREE BREAD

This study aimed to characterize the physicochemical properties and develop gluten-free breads using breadfruit flour (BFF). Three bread formulations were developed: a control bread (CB) with base flour (BF - composed of rice flour, corn starch, and cassava starch), and two variations with partial...

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Hlavní autoři: Grazielly Silva dos Santos, Francyne Suzarte Pimenta, Alex Sander Lopes da Silva, Laise Cedraz Pinto Matos, Clícia Maria de Jesus Benevides
Médium: Artigo
Jazyk:Inglês
Vydáno: Universidade Paranaense (UNIPAR) 2025-08-01
Edice:Arquivos de Ciências da Saúde da UNIPAR
Témata:
Gluten-free breads
Breadfruit flour
Technological characteristics
On-line přístup:https://revistas.unipar.br/index.php/saude/article/view/11468
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