Optimization of HPMC and water addition for a gluten-free formula with rice and field bean based on rheological properties of doughs

Autor: Benatallah, Leila, Zidoune, Mohamed Nasreddine, Michon, Camille

Publikováno v: International Review of Chemical Engineering
International Review of Chemical Engineering, 2012, 4 (5), pp.474-481
International Review of Chemical Engineering, IRECHE, 2012, 4 (5), pp.474-481

Formulation and manufacture of gluten-free bread with rice and field bean were investigated. A 5-level Central Composite Design with two factors – hydroxypropylmethyl cellulose (HPMC) and water - was elaborated. Cereal dough samples composed of 2/1

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::49e0d4ca686d7b07d48dac0ad4d0887c
https://hal.archives-ouvertes.fr/hal-01621926