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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:

Authors : ; ; ;

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.

Last modified: 2018-03-16 01:47:05