| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539321 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Rice flour and HPMC as baking ingredients are used to improve gluten-free bread. ⺠Acidic food additives have been included to improve bread quality. ⺠Monosodium phosphate yields the most advantageous properties. ⺠Discussions are made on the basis of CO2 transport pathway across the network. ⺠Chemical properties of the acids justify the bread's alveolus size.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Carlos A. Blanco, Felicidad Ronda, Blanca Pérez, ValentÃn Pando,