Quality of Gluten Free Bread with the Addition of Xanthan Gum and Different Kneading Methods
<em>White bread generally uses wheat as the main ingredient due to its high viscosity and elasticity in the presence of gluten. However, because gluten is an allergen, not everyone can eat white bread. The aim of this study is to determine the quality of gluten-free white bread with the additi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2023-12-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/20829 |