Browsing by Subject "gluten-free"

Now showing items 1-2 of 2

    • Development of Gluten-Free Baking Methods Utilizing Sorghum Flour 
      Boswell, Sara Elizabeth (2012-02-14)
      Increasing diagnosis and awareness of celiac disease and gluten intolerance has created a need for developing improved quality gluten-free sandwich breads. Sorghum is a naturally gluten-free grain with ideal baking ...
    • Development of specialty breads as nutraceutical products 
      Hines, Lindsey Renee (2009-05-15)
      Bread is widely consumed and is an ideal vehicle for nutraceutical delivery. Sorghum bran, flax, and inulin are nutraceutical ingredients that may be incorporated into bread to provide health benefits. Because celiacs can ...