TY - JOUR
AU - Herawati, H.
AB - The technology of the gluten free production process has begun to be studied in order to prevent the occurrence of ciliac disease or inflammation of the digestive tract. The absence of gluten which can increase the viscosity and extension characteristics of bakery products is needed to improve the quality of bakery products. Hydrocolloid is a food additive that is known to have characteristics that can increase the viscosity of the dough and improve the quality of gluten free bakery products. In this paper try to examine the opportunities of several hydrocolloids and their characteristics on the quality of gluten free bakery products produced. The study in this paper is expected to provide benefits in the development of gluten free bakery products in general.
TI - Hydrocolloids to The Effects of Gluten Free Bakery Products
JO - Journal of Physics: Conference Series
DO - 10.1088/1742-6596/1295/1/012052
DA - 2019-09-01
UR - https://www.deepdyve.com/lp/iop-publishing/hydrocolloids-to-the-effects-of-gluten-free-bakery-products-REov7Nl01x
SP - 012052
VL - 1295
IS - 1
DP - DeepDyve
ER -