Combined effect of xanthan gum and water content 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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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: article
Language:eng
Published: 2018
Subjects:
Crumb image analysis
Hydrocolloid
Maize
Quinoa
Rheology
Rice
Texture profile analysis
Online Access:http://hdl.handle.net/10198/11397
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/11397

Internet

http://hdl.handle.net/10198/11397

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