Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed

Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed

This study aimed to evaluate the sensory perception of a gluten-free bread formulated with sustainable and locally sourced ingredients: apple pomace and flaxseed. Sensory evaluation was performed with gluten-free and gluten consumers to analyze the differences in perception based on consumption patt...

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Bibliographic Details
Main Authors: Leire Cantero-Ruiz de Eguino, Jesús Salmerón, Monica Ojeda, Francisco José Perez-Elortondo, Iñaki Etaio, Edurne Simón, Jonatan Miranda, Olaia Martinez
Format: Article
Language:English
Published: Elsevier 2025-12-01
Series:Future Foods
Subjects:
Gluten-free bread
Apple pomace
Flaxseed
Acceptability
Celiac
Consumption patterns
Online Access:http://www.sciencedirect.com/science/article/pii/S266683352500156X
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http://www.sciencedirect.com/science/article/pii/S266683352500156X

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