Development of gluten-free and gum-free rice bread: influence of ingredients, hydration and processing time on bread quality
Abstract Gluten-free and gum-free breads were developed, with the focus on the impact of raw materials (rice grain or flour) and processing conditions (pre-hydration and mixing time). The evaluation of bread quality primarily involved after the measurement of specific volume (BV), alveolar area (AA)...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2024-07-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-024-00112-9 |