Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread.
Starch based gluten-free bread (formulations containing Youth Button Ups mixture of corn and potato starch with hydrocolloids) are deficient in nutrients and do not contain health promoting compounds.Therefore they could be supplemented with raw materials rich in such components, especially antioxidants.Among them pseudo-cereals, seeds, fruits and