date:Jul 24, 2012
Calcium salts can be added to gluten-free breads with the addition of inulin without affecting product quality, according to a study.
The findings could increase calcium content in gluten free bread by as much as seven times.
The research published in the European Food Research and Technology journal by Krupa-Kozaket al compared gluten-free bread to samples containing inulin and four calcium salts: citrate, lactate, carbonate and chloride.
It found that calcium carbonate was the most effectiv