Buscar en RiuNet

Listar

Mostrando ítems 1-2 de 2

Effect of Hydroxypropyl Methylcellulose, Xanthan Gum, and Psyllium in the Formulation of Gluten-Free Bread for the Improvement of Organoleptic Quality

Torres-Pérez, Ramón; Martinez-García, Elena; Igual Ramo, Marta; Martínez-Monzó, Javier; García-Segovia, Purificación (MDPI AG, 2023-10-14)

[EN] Gluten-free bread is a new option for a population unable to digest gliadins and glutenins. This study compared the texture and color of four formulations, each containing varying amounts of hydroxypropyl methylcellulose ...
Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality

Torres-Pérez, Ramón; García-Martínez, Elena; Marta Maravilla; Martínez-Monzó, Javier; García-Segovia, Purificación; Igual Ramo, Marta (MDPI AG, 2024-06)

[EN] The demand for gluten-free products has increased due to improved diagnoses and awareness of gluten-related issues. This study investigated the effect of HPMC, psyllium, and xanthan gum in gluten-free bread formulations. ...

Mostrando ítems 1-2 de 2