date:Jul 24, 2012
icher in calcium than the control one, they said.
Calcium carbonate recommended
Calcium carbonate and calcium citrate were the salts that induced an increase in dough consistency during heating and cooling; thus, this dough trend should be recommended for obtaining good quality gluten-free breads, they continued.
The study authors said that Calcium carbonate breads were the best option as they gave the highest volume and a softer and springier crumb
structure.
Calcium content was seen to ris