Gluten free breads using rice flour and hydrocolloid gums

Food Australia

Volumn 56, Issue 3, 2004, Pages 75-78

  Cato, Larisa ^a   Gan, Jia Jia ^b   Rafael, Lettice G B ^c   Small, Darryl M ^b  

^a RMIT UNIVERSITY   (Australia)

^b Amcor ^*

^c VICTORIA UNIVERSITY   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTED GASES; HYDROCOLLOID GUMS;

COLLOIDS; MIXTURES; MOISTURE; PROTEINS; TEXTURES; VEGETABLE OILS;

FOOD PRODUCTS;

CYAMOPSIS TETRAGONOLOBA; SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 1642268276     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (10)

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3. Haque, A & Morris, R. 1994. Combined use of ispaghula and HPMC to replace or augment gluten in breadmaking. Food Res. Int. 27: 379-393.
4. Matz, SA. 1996. Ingredients for Bakers. 2nd edition. Pan-tech International, Inc., Texas.
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7. Noomhorm, A, Bandola, DC & Kongseree, N. 1994. Effect of rice variety, rice flour concentration and enzyme levels on composite bread quality. J. Sci. Food Agric. 45: 433-440.
8. RACI. 1995. Official Testing Methods. Royal Australian Chemical Institute, Cereal Chemistry Division. Melbourne.
9. Schofield, JD. 1988. Flour proteins: Structure and functionality in baked products. In Blanshard, JMV, Frazier, PJ & Galliard, T (eds). Chemistry and Physics of Baking: Materials, Processes and Products. Roy. Soc. Chem. London: 14-29.
10. Ylimaki, G, Hawrysh, ZJ, Hardin, RT & Thomson, ABR. 1988. Application of response surface methodology to the development of rice flour yeast breads: Objective measurements. J. Food Sci. 53: 1800-1805.