Exploring the applicability of tamarind gum for making gluten-free rice bread

The present study explored the applicability of tamarind gum in making gluten-free rice bread. Hydration properties of gums and pasting properties of rice flour with the gums were analyzed with Rapid ViscoAnalyzer. Batter properties and bread quality characteristics of rice bread containing gums wer...

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Veröffentlicht in:	Food science and biotechnology 2018-12, Vol.27 (6), p.1639-1648
Hauptverfasser:	Jang, Kyoung-jin, Hong, Ye Eun, Moon, Yujin, Jeon, Soojeong, Angalet, Stevan, Kweon, Meera
Format:	Artikel
Sprache:	eng
Schlagworte:	Bread Chemistry Chemistry and Materials Science Flour Food Science Gluten Gums Hydration Nutrition Olfaction Pectin Properties (attributes) Rice Smell Sour taste Tamarind Viscosity Xanthan Xanthan gum
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