RESEARCH OF SODIUM CARBOXYMETHYLCELLULOSE ON THE HYDRATION PROPERTIES OF GLUTEN-FREE DOUGH
Journal Title: Международный научный журнал "Интернаука" - Year 2017, Vol 1, Issue 18
Abstract
The theoretical and practical aspects of sodium carboxymethylcellulose on the hydration properties of gluten-free dough are investigated. Increased moisture retaining ability of the dough was established during the heat treatment.
Authors and Affiliations
Ivan Haliasnyi, Tatyana Gavrish, Olga Shanina
Keywords
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