date:Jun 22, 2012
to target the growing popularity of gluten-free products.
Combining replacers and understanding relationship
The review said:The use of one enzyme, of one additional starch, natural or modified, of just sourdough or the addition of just one hydrocolloid can already increase dough and bread quality.
But a costumer-satisfying structure, a high volume and a good taste can only be reached by a composition of replacers.
It said the biggest industry challenge was to discover the interaction of ea