According to the literature [ 39 , 40 ], the use of different binding agents (xanthan, guar gum, locust bean gum, and tragacanth gum) in gluten-free bread formulations resulted in a highly significant increase in the loaf volume and the loosening of the crumb structure with the optimum gum concentration varying at levels of 1–3%.
← all excerpts
Fermentation Kinetics of Gluten-Free Breads: The Effect of Carob Fraction and Water Content.
1
—
—