Impact of Modified and Native Starch on the Quality Attributes of Gluten-Free Bread
This study investigated the influence of various native and modified starches on the quality and staling behaviour of gluten-free bread. Four starch types: native wheat starch, cross-linked tapioca starch, fractionated native potato starch (FPS), and acetylated potato starch (Amylacetate) were evaluated by incorporating them into a standardized gluten-free bread formulation as the main starch sour