DigitalCommons@University of Nebraska
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Techniques to Improve the Volume, Texture and Nutritional Quality of Gluten-free Bread
This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and method for production of higher quality glute
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