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What is Emulsifiers Enhance Gluten-Free Rice Bread about?

The study examines how the combination of low-fat lecithin, sunflower oil, and dried egg white affects the properties of gluten-free rice dough and the quality of bread. Results indicate that these emulsifiers, when used alongside enzymatic modification of flour starch, significantly enhance the rheological properties and structure of the dough, leading to improved specific volume and porosity in the final bread product. This research addresses the growing demand for gluten-free foods, particularly for indi

Author

celiceliceli

Language

EN