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Evaluation of mageu-based gluten-free bread loaf characteristics
Item type: Journal Article • Journal: African Journal of Science, Technology, Innovation and Development • Authors: Leigh McCarroll --- Department of Biotechnology and Food Technology, South Africa Suretha de Kock --- Department of Biotechnology and Food Technology, South AfricaGluten-free bread (GFB) has poor quality attributes compared with wheat bread. Coeliac disease is an autoimmune disease triggered by gluten consumption. Mageu, a traditional beverage, was used in GFB with hydrocolloids, sorghum, soybean flour and maize starch. Quality parameters included...