Improving gluten-free bread quality by enrichment with acidic food additives.


An experimental design has been developed to improve gluten-free bread formulation, on the basis of rice flour and hydroxypropylmethylcellulose (HPMC) as alternative baking ingredients. In order to improve the quality of gluten-free bread, several levels of acidic food additives (acetic acid, lactic acid, citric acid and monosodium phosphate) have been… (More)
DOI: 10.1016/j.foodchem.2011.01.127