3.3. Snack Formulation

A gluten-free cracker based on a rice-Narbon bean-flour blend was formulated. During preliminary baking trials to define the maximum acceptable levels of Narbon bean flour, crackers were prepared containing 60% rice flour and 40% Narbon bean flour [9]. Dough samples were prepared by mixing 100 g of flour, 2 g of carboxy methyl cellulose (CMC), and 2 g baker’s yeast (pre-activated in 60 mL water). Additional water was added as required to obtain easy to handle doughs. After mixing all the ingredients for 5 min, the doughs were allowed to rest at room temperature (RT) for 10 min and subsequently incubated for 40 min at 37 °C to allow the fermentation process to take place. The snacks were baked in a forced-air convection oven at 180 °C for 12.5 min. The samples were cooled down at RT for 1 h before being placed into sealed polyethylene/plastic bags until further analysis.