Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology

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Optimization of Gluten Free Bread Formulation by Adding Xanthan Gum, Potato Starch and Sorbitol Using Response Surface Methodology

Gluten is a major component of some cereal and bakery product. Gluten can cause intestinal absorption problem especially to people who have celiac diseases. The aim of this research was to optimize a formulation of gluten free bread (GFB) based on rice flour. The target is to achieve high in volume...

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Bibliographic Details
Main Authors:	Azwin, Ahmad, Mimi Sakinah, A. M., S. Mohd, Ahmadi
Format:	Conference or Workshop Item
Language:	English
Published:	Universiti Malaysia Pahang 2016
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/15787/ http://umpir.ump.edu.my/id/eprint/15787/1/P084%20pg607-615.pdf

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