%0 Journal Article
%T Composici¨®n qu¨ªmica de panes de f¨¦cula de mandioca suplementados con diferentes aditivos
%A Ledesma
%A Estela S
%A Milde
%A Laura B
%J Revista de ciencia y tecnolog£¿-a
%D 2010
%I Scientific Electronic Library Online
%X it is important to know the nutritional composition of food of daily consumption. in the case of celiac disease, the consumption of gluten-free wheat, barley and rye foods is essential. nutritional information of gluten-free breads based on cassava starch were chemically analyzed. with descriptive statistics, arithmetic mean and standard deviation were obtained. anova found significant differences between the breads analyzed in all determinations with the different additives. the moisture content was intermediate in all breads, egg contributing to the increase of protein, and soybean compensated its shortage in cassava starch. high values of ash, fat, total dietary fiber and carbohydrate were obtained. the whole study showed that these three additives can be used in bread manufacturing in order to supplement the diet.
%K chemical composition
%K cassava starch
%K soybean
%K nutritioal facts
%K gluten-free breads.
%U http://www.scielo.org.ar/scielo.php?script=sci_abstract&pid=S1851-75872010000200008&lng=en&nrm=iso&tlng=en