Optimization of gluten-free formulations for French-style breads.

@article{Mezaize2009OptimizationOG,
  title={Optimization of gluten-free formulations for French-style breads.},
  author={Sandra Mezaize and Sylvie Chevallier and Alain Le Bail and Marie de Lamballerie},
  journal={Journal of food science},
  year={2009},
  volume={74 3},
  pages={E140-6}
}
The formulation of gluten-free bread, which will be suitable for patients with coeliac disease, was optimized to provide bread similar to French bread. The effects of the presence of hydrocolloids and the substitution of the flour basis by flour or proteins from different sources were studied. The added ingredients were (1) hydrocolloids (carboxymethylcellulose [CMC], guar gum, hydroxypropylmethylcellulose [HPMC], and xanthan gum), and (2) substitutes (buckwheat flour, whole egg powder, and… CONTINUE READING
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