EFFECT OF HYDROXY PROPYL METHYL CELLULOSE GUM ON QUALITATIVE PROPERTIES OF FREE GLUTEN BAGUETTE BREAD CONTAIN EQUAL PROPORTION OF CORN FLOUR AND POTATO FLOUR

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MOVAHHED S.; KAKAEIE E.; AHMADI CHENARBON H.

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ISSN: 2588-4824

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:4 (43) Page(s): 575-583

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Title

EFFECT OF HYDROXY PROPYL METHYL CELLULOSE GUM ON QUALITATIVE PROPERTIES OF FREE GLUTEN BAGUETTE BREAD CONTAIN EQUAL PROPORTION OF CORN FLOUR AND POTATO FLOUR

Author(s)

MOVAHHED S. | KAKAEIE E. | AHMADI CHENARBON H. | Issue Writer Certificate

Keywords

CELIACQ1

GLUTEN FREE BREADQ2

HYDROXY PROPYL METHYL CELLULOSE.Q1

Abstract

Introduction: The most important treatment for CELIAC disease is a gluten-free diet throughout the lifetime of the patient. Corn flour is one of the alternatives for wheat flour in baking of bread and bakery products that are of high nutritional value and because of lack of gluten are suitable for people with CELIAC disease. Moreover, potato flour is one of the best wheat flour alternatives in bread-making and is consistent with that; and now, not only in production of bread but also in production of other bakery products. Hydrocolloids are a branch of additives which are widely used in food industry. …

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APA: Copy

MOVAHHED, S., KAKAEIE, E., & AHMADI CHENARBON, H.. (2017). EFFECT OF HYDROXY PROPYL METHYL CELLULOSE GUM ON QUALITATIVE PROPERTIES OF FREE GLUTEN BAGUETTE BREAD CONTAIN EQUAL PROPORTION OF CORN FLOUR AND POTATO FLOUR. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(4 (43)), 575-583. SID. https://sid.ir/paper/143587/en

Vancouver: Copy

MOVAHHED S., KAKAEIE E., AHMADI CHENARBON H.. EFFECT OF HYDROXY PROPYL METHYL CELLULOSE GUM ON QUALITATIVE PROPERTIES OF FREE GLUTEN BAGUETTE BREAD CONTAIN EQUAL PROPORTION OF CORN FLOUR AND POTATO FLOUR. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(4 (43)):575-583. Available from: https://sid.ir/paper/143587/en

IEEE: Copy

S. MOVAHHED, E. KAKAEIE, and H. AHMADI CHENARBON, “EFFECT OF HYDROXY PROPYL METHYL CELLULOSE GUM ON QUALITATIVE PROPERTIES OF FREE GLUTEN BAGUETTE BREAD CONTAIN EQUAL PROPORTION OF CORN FLOUR AND POTATO FLOUR,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 4 (43), pp. 575–583, 2017, [Online]. Available: https://sid.ir/paper/143587/en

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