Modified celluloses improve the proofing performance and quality of bread made with a high content of resistant starch.

Carlos Gabriel Arp María Jimena CorreaCristina Ferrero

Published in: Journal of the science of food and agriculture (2022)

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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