Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat

Food Hydrocolloids

Volumn 32, Issue 1, 2013, Pages 195-203

  Hager, Anna Sophie ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Area of cells; Hydrocolloids; Response surface methodology; Wall thickness

Indexed keywords

COLLOIDS; CROPS; FOOD PRODUCTS; GRAIN (AGRICULTURAL PRODUCT); XANTHAN GUM;

AREA OF CELL; FREE MODEL; GLUTEN-FREE; GLUTEN-FREE BREAD; GRAIN CHARACTERISTICS; HYDROCOLLOID; HYDROXYPROPYL METHYLCELLULOSE; MODELLING SYSTEMS; RESPONSE-SURFACE METHODOLOGY; WALL THICKNESS;

HARDNESS;

EID: 84873674255     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.12.021     Document Type: Article

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