Optimization of quality properties of gluten-free bread by a mixture design of Xanthan, Guar, and Hydroxypropyl Methyl cellulose gums

The objective of this study was to investigate, by means of a D-optimal mixture design, the combined effects of hydroxypropyl methyl cellulose (HPMC), xanthan (XG), and guar (GG) gums on physicochemical, rheological, and textural properties of gluten-free batter and bread. For each of the quality pr...

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Bibliographic Details
Main Author: Encina-Zelada, Christian René (author)
Other Authors: Cadavez, Vasco (author), Teixeira, J. A. (author), Gonzales-Barron, Ursula (author)
Format: article
Language:eng
Published: 2019
Subjects:
quinoa
rice
maize
texture profile analysis
hydrocolloids
response surface
crumb image analysis
texture profile analysis
Science & Technology
Online Access:http://hdl.handle.net/1822/60340
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/60340

Internet

http://hdl.handle.net/1822/60340

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