Abstract
The effects of xanthan gum (XG) and (carboxymethyl cellulose (CMC) (5–20gkg−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 15gkg−1 XG and formula 10 (F10), containing 10gkg−1 CMC and 10gkg−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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
