Textural quality attributes of gluten-free batter and bread as affected by hydrocolloids

This study aimed to compare the separate effects of xanthan gum (XG), guar gum (GG) and hydroxyl-propyl methyl-cellulose (HPMC) on gluten-free batter and bread quality; and to explore the interrelationships among 24 measurements of physicochemical and rheological attributes of batter and bread. Twen...

Full description

Bibliographic Details
Main Author: Encina-Zelada, Christian (author)
Other Authors: Cadavez, Vasco (author), Monteiro, Fernando C. (author), Teixeira, José (author), Gonzales-Barron, Ursula (author)
Format: conferenceObject
Language:eng
Published: 2020
Online Access:http://hdl.handle.net/10198/22502
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/22502

Internet

http://hdl.handle.net/10198/22502

Similar Items