Development of “clean label” gluten-free breads fortified with flaxseed slurry and sesame cake : Implications on batter rheology, bread quality and shelf life
Following the recently emerged trends for products without additives and valorization of food processing by-products, “clean label” gluten-free (GF) breads were developed using a flaxseed slurry (FS) at 3% or 4.5% level (flaxseed basis), instead of the commonly used structurant in GF doughs, methylcellulose, and 3 or 6% (flour mixture basis) sesame cake (SC) for further product nutritional improve
