Quinoa (Chenopodium Quinoa Willd.) as Functional Ingredient for the Formulation of Gluten-Free Shortbreads.

ABSTRACT: The incidence of celiac disease and gluten intolerance has been significantly rising globally. Gluten-free product consumption registered a sudden rise also among tolerant people, due to psychosocial factors. Biscuits are popular, low-cost bakery foods, consumed by nearly everyone worldwide. The removal of gluten from the baked product causes some undesirable traits and different textures and tastes. The main goal consists in creating a food product with the same taste and texture as a product with gluten. Moreover, gluten-free bakery products are usually low-grade sources of protein and poor in dietary fiber. Quinoa is a source of total dietary fiber and valuable protein. In this study, quinoa flour was used as the main constituent in the formulation of gluten-free shortbreads to improve

SUBMITTER: Bravi E 

PROVIDER: S-EPMC10855087 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature