Effect of Pectin, Guar and Carageenan on Quality Parameters and Staling of Gluten Free Pan Bread  

作　　者：S. H. Peighambardoust N. Ebrahimpour A. Olad Ghaffari S. Azadmard Damirchi 

机构地区：[1]Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, I.R. Iran [2]Iran Standard and Industrial Research Institute （ISIRI）, Eastern Azerbaidjan Main Office, Tabriz 5157977343, I.R. Iran

出　　处：《Journal of Food Science and Engineering》2011年第3期226-236,共11页食品科学与工程（英文版）（美国）

摘　　要：The effect of low methyl pectin, guar and K-carrageenan at concentrations of 1, 2 and 3% and their combinations at concentrations of 2 and 3% on quality attributes and staling of gluten free bread was studied. Among investigated samples, control （starch） bread with no added

关 键 词：Gluten free bread HYDROCOLLOID PECTIN GUAR carrageenan bread quality. 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程] S576[轻工技术与工程—食品科学与工程]