FCS Experimental Foods Posters
 

Faculty Advisor

Jamie Daugherty

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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

Publication Date

Fall 2020

Creative Commons License

Creative Commons Attribution-Noncommercial 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.

Gluten Free/Vegan Bread Recipe Testing

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