The anti-staling effect of pre-gelatinized flour and emulsifier in gluten-free bread
The use of gluten-free products is increasing since an increasing number of people (1-2 %) are suffering from Celiac disease and thereby need a gluten-free diet. Gluten-free bread tends to have shorter shelf life and quality compared with white wheat bread. In this study, 3 % (flour basis) of pre-gelatinized oat and barley flour as well as an emulsifier were added to a gluten-free mix to increase