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Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

Anna-Sophie Hager, Anika Wolter, Mariko Czerny, Jürgen Bez, Emanuele Zannini, Elke K. Arendt, Michael Czerny

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Key concepts: Food science, Wheat bread, Gluten, Gluten free, Wheat flour, Aroma, Population, Shelf life

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Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts — Research Paper | ScholarLens