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RESEARCH OF SODIUM CARBOXYMETHYLCELLULOSE ON THE HYDRATION PROPERTIES OF GLUTEN-FREE DOUGH
Journal: International Scientific Journal "Internauka" (Vol.1, No. 40)Publication Date: 2017-12-31
Authors : Haliasnyi Ivan; Gavrish Tatyana; Shanina Olga;
Page : 66-71
Keywords : celiac disease; gluten-free flour; hydrocolloids; hydration properties; bound and free moisture;
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Abstract
The theoretical and practical aspects of sodium carboxymethylcellulose on the hydration properties of gluten-free dough are investigated. Increased moisture retaining ability of the dough was established during the heat treatment.
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Last modified: 2018-03-16 01:47:05