Researchers at the Technical University of Athens, Greece, as published by LWT-Food Science and Technology, the official journal of the Swiss Society of Food Science and Technology (SGLWT / SOSSTA), examined the benefits of oat fiber and corn on the formula gluten-free bread dough. In this study, fibers from plants including corn fiber and oat-added to gluten-free bread dough, the comparison between 3-9 grams per 100 grams of dough.
Turns out, the addition of oat fiber and corn on the formulation of gluten-free bread dough not only improves the nutritional profile, but also improves crumb softness and volume of bread. Optimal results obtained from the addition of 3 grams per 100 grams of dough.
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