Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flour

Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flour

Abstract The nutritional and technological challenges of gluten‐free (GF) bread have increased the need for its modification due to the growing demand for this product, especially from celiac patients. Therefore, the present study aims at evaluating the influence of hydroxyl propyl methyl cellulose...

Full description

Bibliographic Details
Main Authors: Abolghasem Abdollahzadeh, Mohsen Vazifedoost, Zohreh Didar, Mohammad Hossein Haddadkhodaprast, Mohammad Armin
Format: Article
Language:English
Published: Wiley 2024-01-01
Series:Food Science & Nutrition
Subjects:
celiac
concentrated raisin juice
millet flour
sensory properties
textural characteristics
Online Access:https://doi.org/10.1002/fsn3.3741

Internet

https://doi.org/10.1002/fsn3.3741

Similar Items