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

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• 作者：Mehrdad Mohammadi^a ; Nasim Sadeghnia^a ; Mohammad-Hossain Azizi^b ; Tirang-Reza Neyestani^c ; ^{neytr@yahoo.com" class="auth_mail} ; Amir Mohammad Mortazavian^a
• 关键词：Gluten-free ; Flat bread ; Xanthan ; CMC ; Gluten replacer
• 刊名：Journal of Industrial and Engineering Chemistry
• 出版年：25 July 2014
• 年：2014
• 卷：20
• 期：4
• 页码：1812-1818
• 全文大小：1200 K

文摘

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 < 0.05) and bread yield, respectively, and F10 showed the lowest bread weight loss (P < 0.05). F10, followed by, F3 were the best and most acceptable (P < 0.05) formulae, compared to all the others.