Combined effect of xanthan gum on physicochemical and textural properties of gluten-free batter and bread

The objective of this study was to evaluate the combined effect of xanthan gum (XG) on physicochemical, rheological and textural properties of gluten-free batter and bread. To prepare gluten-free batter, different levels of XG (1.5, 2.5 and 3.5%) and water (90, 100 and 110%) were added to a base for...

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Detalhes bibliográficos
Autor principal: Encina-Zelada, Christian René (author)
Outros Autores: Cadavez, Vasco (author), Monteiro, Fernando (author), Teixeira, J. A. (author), Gonzales-Barron, Ursula (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Quinoa
Rice
Maize
Hydrocolloid
Rheology
Texture profile analysis
Crumb image analysis
Science & Technology
Texto completo:http://hdl.handle.net/1822/55180
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/55180

Texto Completo

http://hdl.handle.net/1822/55180

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