Tables index

From

Improving the Nutritive Value and Quality Parameters of Gluten Free Bread by Using Natural and Economical Ingredients

Shereen L. Nassef, Hoda H. Hafez

American Journal of Food Science and Technology. 2020, 8(6), 257-262 doi:10.12691/ajfst-8-6-5
  • Table 1. The formula of gluten free bread
  • Table 2. Chemical composition of raw materials (on dry weight basis)
  • Table 3. Nutritional values and mineral profile for gluten free bread (on dry weight basis)
  • Table 4. Mineral content of gluten free bread (mg/100g)
  • Table 5. Water content and water activity (aw) of gluten free dread
  • Table 6. Sensory quality attributes of free gluten bread
  • Table 7. texture properties of gluten free bread samples.
  • Table 8. Alkaline water retention capacity (AWRC) of gluten bread supplemented with whey protein and yogurt
  • Table 9. The percentages of the recommended dietary allowances (RDA%) are provided from 100g gluten free bread of some nutrients for children (4-8 years)
  • Table 10.