Highlights • New formulations of lentil and amaranth gluten-free breads were developed. • The new bread recipes increase antioxidants, proteins, and beneficial fatty acids. • The sensory properties of fortified breads improved vs the control bread. • Bread with 10 % of lentils and 7 % of amaranth flours had the best nutritional profile. • The combined use of both flours has synergistic effects on nutrients and taste.
Development of functional gluten-free bread by incorporating amaranth and lentils: functional and nutritional aspects
Pistorio EnricaFormal Analysis
;Gallina Alessandro
Data Curation
;Di Stefano VitaSupervision
;Melilli Maria GraziaFunding Acquisition
2026
Abstract
Highlights • New formulations of lentil and amaranth gluten-free breads were developed. • The new bread recipes increase antioxidants, proteins, and beneficial fatty acids. • The sensory properties of fortified breads improved vs the control bread. • Bread with 10 % of lentils and 7 % of amaranth flours had the best nutritional profile. • The combined use of both flours has synergistic effects on nutrients and taste.File in questo prodotto:
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Gallina et al.pdf
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Descrizione: Development of functional gluten-free bread by incorporating amaranth and lentils: functional and nutritional aspects
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