Optimization of Leavening Agents in Extruded Gluten‐Free Brewer's Rice Hard Pretzel Using Response Surface Methodology

@article{Paykary2016OptimizationOL,
  title={Optimization of Leavening Agents in Extruded Gluten‐Free Brewer's Rice Hard Pretzel Using Response Surface Methodology},
  author={Maryam Paykary and R. Karim and N. Saari and R. Sulaiman and Elhamalsadat Shekarforoush and M. Aghazadeh},
  journal={Journal of Food Process Engineering},
  year={2016},
  volume={39},
  pages={610-624}
}
Celiac is the second most important issue in food sensitivities. The only treatment for celiac is a lifetime avoidance of consuming gluten. As pretzels are one of the most popular snacks in the world, making gluten-free pretzels is a market need. To produce gluten-free products, it is important to optimize the ingredients of the formulation. This research focused on optimization of the leavening agents of the most popular commercial hard pretzel formulation in which wheat flour is replaced with… Expand
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