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Description

The demand for gluten-free baked goods has been growing. Currently the baking industry has been unable to produce a yeast-raised gluten-free doughnut to meet this demand. This study tested one formula, and sought to discover the feasibility. Research into gluten-free baked goods offers celiac suffers more versatility in their diet.

Publication Date

2013

City

Minneapolis, MN

Keywords

Research Symposium

Disciplines

Digestive System Diseases | Medicine and Health Sciences | Nutritional and Metabolic Diseases

Consumer Satisfaction With Gluten-Free Yeast-Raised Doughnuts for Commercial Production

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