亚洲最大福利网站_4hu四虎永久网址_麻豆国产原创_国产成人av一区二区

No single ingredient to boosting gluten-free bread quality
date:Jun 22, 2012
to target the growing popularity of gluten-free products.

Combining replacers and understanding relationship

The review said:The use of one enzyme, of one additional starch, natural or modified, of just sourdough or the addition of just one hydrocolloid can already increase dough and bread quality.

But a costumer-satisfying structure, a high volume and a good taste can only be reached by a composition of replacers.

It said the biggest industry challenge was to discover the interaction of ea

12/21 19:52