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 e ects 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 pro...

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Bibliographic Details
Main Author: Encina-Zelada, Christian (author)
Other Authors: Cadavez, Vasco (author), Teixeira, José (author), Gonzales-Barron, Ursula (author)
Format: article
Language:eng
Published: 2018
Subjects:
Crumb image analysis
Hydrocolloids
Maize
Quinoa
Response surface
Rice
Texture profile analysis
Online Access:http://hdl.handle.net/10198/19984
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/19984

Internet

http://hdl.handle.net/10198/19984

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