Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten free crackers
2区 · 医学
Article
作者: Linter, Bruce R. ; Ren, Yi ; Foster, Tim J.
Psyllium seed husk powder and pregelatinised starch crackers had comparable textural properties and sound release to wheat crackers, while the functionality of methylcellulose was limited due to low moisture addition.
Food & Function2区 · 医学
A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis
2区 · 医学
Article
作者: Linter, Bruce R. ; Ren, Yi ; Linforth, Robert ; Foster, Tim J.