Faculty Advisor
Jamie Daugherty
Files
Download Poster (549 KB)
Description
Vegan (V) and especially gluten free (GF) products have been on the rise in popularity. Some individuals choose to give up eating gluten foods due to allergies or discomfort that can come from eating certain foods with gluten such as breads, pastas, cookies, and many more. Choosing a vegan lifestyle could be due to a variety of reasons including: helping the environment, health benefits, and sometimes personal morals. The overall goal of this research was to create a bread recipe that was easy to follow, for all who wished to make a transition into GF/Vegan lifestyle without compromising traditional bread taste, texture, aroma, and appearance. Researchers felt they met their goal based upon scorecard date.
Presentation Type
Poster Presentation
Department
Family and Consumer Sciences
Degree Name
Bachelor of Science (BS)
Degree Program
Dietetics
Disciplines
Family, Life Course, and Society | Food Science | Food Studies
Publication Date
Fall 2020
Publisher
Fontbonne University Archives
City
St. Louis, MO
Recommended Citation
Tuzlakovic, Jusuf, "Gluten Free/Vegan Bread Recipe Testing" (2020). 2020 Research Posters. 2.
https://griffinshare.fontbonne.edu/fcs-424-2020/2
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
