What is it about?
Experimental study of breads with teff flour, whey protein and cassava starch. Physically and sensorially evaluated and compared with the standard wheat flour treatment. The use of whey protein associated with teff flour and cassava starch has proven to be a good alternative to improve the physical quality and flavor of gluten-free bakery products.
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Why is it important?
The use of whey protein associated with teff flour and cassava starch has proven to be a good alternative to improve the physical quality and flavor of gluten-free bakery products.
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This page is a summary of: Physical and Sensorial Evaluation of Breads Prepared with Teff Flour (Eragrostis tef) Associated with Whey Protean and Cassava Starch, Current Developments in Nutrition, June 2020, Elsevier,
DOI: 10.1093/cdn/nzaa052_029.
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