About this document
Gluten-Free Biscuit Production Study by Ale Díaz Torres is a document available to read on EtoBox.
1. The document presents research on developing gluten-free biscuits by replacing wheat flour with various combinations of rice, corn, and extruded rice flours. 2. Eight biscuit modifications were tested with different percentages of rice, corn, and extruded rice flours. The biscuits with 100% rice flour and 90% rice flour with 10% extruded rice flour had the best structure and texture. 3. The moisture content of the biscuits decreased as the amount of corn flour increased. Adding more corn flour also mad
- Author
- Ale Díaz Torres
- Language
- EN