Influence of ?-amilase, trehalose, sorbitol, and polysorbate 80 on the quality of gluten-free bread
Obtaining gluten-free bakery products is technologically difficult and the combination of several ingredients and change of traditional processes is often required. The gluten free dough does not have the ability to retain the gas generated during fermentation and baking, yielding bread with low spe...
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International Food Research Journal, Universiti Putra Malaysia
2016
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=100737 |