Optimization of interaction between xanthan and hpmc in the quality of gluten-free bread
Keywords:
Growth, texture, firmness, retrogadation, hidrocolloidsAbstract
To improve the growth and deformation resistance of gluten-free breads, xanthan and hydroxypropylmethylcellulose gums were tested using the Central Rotational Composite Design with two variables: Phase 1: xanthan (from 0.5 to 2.0%) and water (from 60 to 180%); Phase 2: hydroxypropylmethylcellulose (from 0 to 6.0%) and xanthan (from 0 to 3%). Through the Response Surface Methodology it was concluded that formulations with water between 99% and 140%, xanthan between 1.5% and 2.5% and hydroxypropylmethylcellulose between 2.0% and 3.5% showed the best results for the physical characteristics analyzed (specific volume, height and texture).
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