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.
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