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	<title>gluten-free cookies &#8211; BIOENGINEER.ORG</title>
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		<title>Tiny Grains, Big Difference: How Teff Flour Particle Size Shapes Cookie Quality</title>
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		<pubDate>Thu, 08 Oct 2026 23:18:11 +0000</pubDate>
				<category><![CDATA[Agriculture]]></category>
		<category><![CDATA[angle of repose]]></category>
		<category><![CDATA[baking quality]]></category>
		<category><![CDATA[bulk density]]></category>
		<category><![CDATA[Eragrostis tef]]></category>
		<category><![CDATA[Ethiopia]]></category>
		<category><![CDATA[flour particle size]]></category>
		<category><![CDATA[food color]]></category>
		<category><![CDATA[food processing]]></category>
		<category><![CDATA[gluten-free cookies]]></category>
		<category><![CDATA[mineral content]]></category>
		<category><![CDATA[Sensory evaluation]]></category>
		<category><![CDATA[teff]]></category>
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					<description><![CDATA[New research shows that milling teff flour to finer particle sizes improves flow behavior, color, and the crispness and overall acceptability of gluten-free cookies, with variety also playing a decisive role.]]></description>
		
		
		
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