Effect of xanthan gum on physicochemical and textural properties of gluten-free batter and bread

The objective of this study was to evaluate the effect of xanthan gum (XG) on physicochemical, rheological and textural properties of gluten-free batter and bread. Batches of gluten-free bread used a base formulation of rice, corn and quinoa flour, and different levels of XG (1.5, 2.5 and 3.5%) and...

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Bibliographic Details
Main Author: Encina-Zelada, Christian (author)
Other Authors: Teixeira, José (author), Monteiro, Fernando C. (author), Gonzales-Barron, Ursula (author), Cadavez, Vasco (author)
Format: conferenceObject
Language:eng
Published: 2019
Subjects:
Quinoa flour,
Rheology
Texture profile analysis
Crumb image analysis
Online Access:http://hdl.handle.net/10198/19015
Country:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/19015

Internet

http://hdl.handle.net/10198/19015

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