The Effect of Xanthan, Guar and Transglutaminase on the Physicochemical and Textural Properties of Gluten-free Doughnut
The main objective of the current study was to optimize gluten free doughnuts formula for which the effect of xanthan, guar and Transglutaminase (TGase) enzyme were investigated. Xanthan, Guar and TGase were added from 0 to 2% of flour basis to the basic formula. Treatments were designed based on th...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2019-04-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_87052_644cb5df7de040c4ed5d22b6b942d486.pdf |