Amorphophallus konjac: a novel alternative flour on gluten-free bread.
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This study aimed to develop gluten-free bread samples using different concentrations of Amorphophallus konjac flour (0%, 12.5%, 25%, 37.5%, and 50% of the total flour content) and to evaluate their nutritional and physicochemical properties. Proteins, lipids, carbohydrates, moisture, ash content, fibers, resistant starch, firmness, specific volume, and color were evaluated using official methods.
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Gluten-free foods, Breads, Amorphophallus konjac, Baking