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The influence of zein protein and hydroxypropyl methylcellulose (HPMC) on the texture and volume of gluten‐free bread was investigated. The addition of HPMC to starch affected the dough viscoelasticity and it improved the bread volume during baking since it acts as an emulsifier. The addition of zein protein to gluten‐free bread increased the crumb firmness and reduced the crust hardness within the...
Hydrocolloids are widely used in the food industry due to their capacity to control both the rheology and texture of aqueous systems. Hydrocolloids have also been very useful as bread improvers in breadmaking due to their antistaling effect. Nevertheless, the effect of these compounds on partially baked frozen bread has not been studied. The purpose of this work was to evaluate the effect of different...
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