Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (<i>Artocarpus altilis</i>) Flour

<table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="7"><hr/></td></tr><tr class="thead"><td class="align_left"> </td><td class="align_center">Particle size (<i>μ</i>m)</td><td class="align_center">Starch damage (%)</td><td class="align_center">Fat (%)</td><td class="align_center">Protein (%)</td><td class="align_center">Fiber (%)</td><td class="align_center">Moisture (%)</td></tr><tr><td class="thead-hr" colspan="7"><hr/></td></tr><tr><td class="align_left">Breadfruit flour</td><td class="align_center">58.211 ± 53.84</td><td class="align_center">4.12 ± 0.10</td><td class="align_center">0.45 ± 0.08</td><td class="align_center">3.24 ± 0.01</td><td class="align_center">31.93 ± 6.12</td><td class="align_center">7.35 ± 0.07</td></tr><tr class="table-tr"><td colspan="7"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Mean values for quality-impacting characteristics of milled experimental breadfruit flour.</div>

Journal of Food Quality

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Table 1

Table 1: Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (<i>Artocarpus altilis</i>) Flour 

Journal of Food Quality

Evaluation of Quality Parameters in Gluten-Free Bread Formulated with Breadfruit (Artocarpus altilis) Flour

Table 1