Modified celluloses improve the proofing performance and quality of bread made with a high content of resistant starch.
Carlos Gabriel ArpMaría Jimena CorreaCristina FerreroPublished in: Journal of the science of food and agriculture (2023)
The quality decrease resulting from the replacement of WF by a high level of RS can be greatly compensated by the use of structuring agents such as hydroxypropylmethylcellulose and carboxymethylcellulose. © 2022 Society of Chemical Industry.
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