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...

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Detalhes bibliográficos
Autor principal: Encina-Zelada, Christian René (author)
Outros Autores: Cadavez, Vasco (author), Monteiro, Fernando C. (author), Teixeira, J. A. (author), Gonzales-Barron, Ursula (author)
Formato: conferenceObject
Idioma:eng
Publicado em: 2019
Assuntos:
Principal component analysis
Gum
Xanthan
Guar
HPMC
Rheology
Texto completo:http://hdl.handle.net/1822/64902
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/64902

Texto Completo

http://hdl.handle.net/1822/64902

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