Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum

The formula and processing parameters for gluten-free rice bread were optimized using a factorial design, including a center point. Gum concentration (GC), water amount (WA), mixing time (MT), and fermentation time (FT) were selected as factors, and two levels were used for each factor: 1 and 2% for...

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Bibliographic Details
Main Authors: Ye-Eun Hong, Meera Kweon
Format: Article
Published: MDPI AG 2020-02-01
Online Access:https://www.mdpi.com/2304-8158/9/2/145