RESEARCH OF SODIUM CARBOXYMETHYLCELLULOSE ON THE HYDRATION PROPERTIES OF GLUTEN-FREE DOUGH

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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  • EP ID EP324669
  • DOI -
  • Views 114
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How To Cite

Ivan Haliasnyi, Tatyana Gavrish, Olga Shanina (2017). RESEARCH OF SODIUM CARBOXYMETHYLCELLULOSE ON THE HYDRATION PROPERTIES OF GLUTEN-FREE DOUGH. Международный научный журнал "Интернаука", 1(18), 66-71. https://europub.co.uk/articles/-A-324669