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Enhancing Gluten-Free Bread Quality by Nicole is a document available to read on EtoBox.
This study investigates the enhancement of gluten-free bread quality through the addition of various acidic food additives, including acetic, lactic, citric acids, and monosodium phosphate, in rice flour and hydroxypropylmethylcellulose (HPMC) formulations. Results indicate that monosodium phosphate significantly improves texture and volume of the bread, while the effects of other acids vary, with higher concentrations leading to reduced quality. The research highlights the importance of these additives in
- Author
- Nicole
- Language
- EN