The effect of use of guar gum with pectin mixture in gluten-free bread

• Autorzy: Gambus H. , Nowotna A. , Ziobro R. , Gumul D. , Sikora M.
• Języki publikacji: EN

Abstrakty

EN

The quality of gluten-free bread, obtained by using pectin, guar gum and their 1:1 mixture was compared. Basing on the distribution of carbohydrate fractions present in crumb extracts, acquired using size exclusion chromatography, the trial to explain differences in interactions between these hydrocolloids and corn starch was made.

Słowa kluczowe

EN

crumb texture; retrogradation; food hydrocolloid; gluten-free bread; bread; pectin mixture; bread aging; guar gum

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2001
• Tom: 04
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Gambus H.

• Agricultural University of Krakow, Ave.29 Listopada 46, 31-413 Krakow, Poland

autor

Nowotna A.

autor

Ziobro R.

autor

Gumul D.

autor

Sikora M.

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