Effects of water addition level on physical properties, rheological profile and sensory evaluation of gluten-free bread : a preliminary approach

• Main Authors: Norashikin Mohd Zain,, Maaruf Abd. Ghani,, Zalifah Mohd Kasim,
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2023
• Online Access: http://journalarticle.ukm.my/21616/1/SD%2013.pdf; http://journalarticle.ukm.my/21616/; http://www.ukm.my/jsm/index.html

The amount of water in gluten-free recipes is very important to the quality of the end product. The research aimed to develop an alternative formula for gluten-free bread using different water levels. This research was conducted to determine the physical properties, rheological profile and sensory e...