date:Jul 24, 2012
e in upping calcium content while preserving quality.
Quality preserved
The current research has shown the possibility to obtain good-quality gluten-free bread with inulin enriched with fortified with calcium salts, said the study.
The researchers used gluten-free bread composed of corn starch, potato starch, pectin, sugar and sunflower as a reference and compared to samples of calcium enriched bread that had 3.9% of corn starch replaced by inulin.
All experimental breads were significantly r