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Study: Emulsifiers delay staling in gluten-free bread

July 31, 2009  By BakeryAndSnacks.com



July 31, 2009 – Formulating gluten-free breads with common emulsifiers may delay the
staling of the products, leading to longer shelf-life, according to new
research from Germany.


July 31, 2009 – Formulating gluten-free breads with common emulsifiers may delay the
staling of the products, leading to longer shelf-life, according to new
research from Germany.


According to findings published in Food Research International, the emulsifiers
cassava starch and sorghum may improve the crumb structure of the
breads, leading to products with improved sensory attributes | READ MORE

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