Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum

The objective of this study was to assess the combined effect of guar gum (GG) and water content (WC) on the rheological properties of batter, and the physicochemical and textural properties of bread. Batches of gluten-free bread used a base formulation of rice (50%), maize (30%) and quinoa flour (2...

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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
Maize
Quinoa
Rheology
Rice
Texture profile analysis
Online Access:http://hdl.handle.net/10198/13369
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/13369

Internet

http://hdl.handle.net/10198/13369

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