Development of gluten-free flat bread using hydrocolloids: Xanthan and CMC

作者：Mohammadi Mehrdad; Sadeghnia Nasim; Azizi Mohammad Hossain; Neyestani Tirang Reza^*; Mortazavian Amir Mohammad

来源：Journal of Industrial and Engineering Chemistry, 2014, 20(4): 1812-1818.

DOI：10.1016/j.jiec.2013.08.035

• Gluten-free
• Flat bread
• Xanthan
• CMC
• Gluten replacer

The effects of xanthan gum (XG) and (carboxymethyl cellulose (CMC) (5-20 g kg(-1)) on the quality parameters of gluten-free flat bread, based on rice flour were investigated. Increase in CMC concentration yielded bigger gas cells, leading to better crumb porosity. Formula 3 (F3), containing 15 g kg(-1) XG and formula 10 (F10), containing 10 g kg(-1) CMC and 10 g kg(-1) XG resulted in the highest dough yield (P %26lt; 0.05) and bread yield, respectively, and F10 showed the lowest bread weight loss (P %26lt; 0.05). F10, followed by, F3 were the best and most acceptable (P %26lt; 0.05) formulae, compared to all the others.

• 出版日期2014-7-25