Table 1.

Ingredients of experimental gluten-free bread with FOCE.

Ingredient (%)	Control	FOCE25%	FOCE50%	FOCE75%	FOCE100%
Corn starch	36.7	36.7	36.7	36.7	36.7
Potato starch	8.9	8.9	8.9	8.9	8.9
Pectin	2.2	2.2	2.2	2.2	2.2
Sugar	2.8	2.8	2.8	2.8	2.8
Salt	0.8	0.8	0.8	0.8	0.8
Oil	1.4	1.4	1.4	1.4	1.4
Fresh yeast	2.8	2.8	2.8	2.8	2.8
FOCE 1	-	11.1	22.2	33.3	44.4
Water	44.4	33.3	22.2	11.1	-

¹ FOCE—Flaxseed oil cake extract.