Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

Nutritional, Physical and Microbiological Properties of Gluten Free Bread with Chia Seed Flour as Alternative Thickening Agent

This study investigated the impact of substituting xanthan gum with chia (Salvia hispanica L.) on the nutritional and microbiological quality of gluten-free pan bread. A gluten-free pan bread base using composite flour made from millet, corn, potato, and chickpea flour was developed. chia seeds wer...

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Bibliographic Details
Main Authors: Dina A. Anwar, Sayed A. Soliman, Heba R. Eid, Sayed Rashad
Format: Article
Language:English
Published: Food Technology Research Institute, ARC 2024-06-01
Series:Food Technology Research Journal
Subjects:
pan-bread
microbiology
nutritive properties
additives; thickener
Online Access:https://ftrj.journals.ekb.eg/article_360777_09f46692e7fd84a36fa580d15b0dce0e.pdf
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