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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Detalles Bibliográficos
Autores principales: Encina-Zelada, Christian R., Cadavez, Vasco, Teixeira, José A., Gonzales-Barron, Ursula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560447/
https://www.ncbi.nlm.nih.gov/pubmed/31083333
http://dx.doi.org/10.3390/foods8050156

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6560447/
https://www.ncbi.nlm.nih.gov/pubmed/31083333
http://dx.doi.org/10.3390/foods8050156

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