It was found that calcium carbonate was most effective in increasing calcium content. With inulin substitution and calcium carbonate addition, calcium content was seen to increase from 0.15 mg/g to 10.85 mg/g reported Bakeryandsnacks.com.
The researchers noted the possibility of obtaining good-quality gluten-free bread with inulin enriched with fortified with calcium salts.
The study was published in the European Food Research and Technology journal.
