date:May 17, 2012
ree flours from rice, brown rice, tapioca, waxy rice and sorghum are gaining increasing use. In developing gluten-free bread recipes part of native starch was replaced with chemically modified starches. Optimised blending of such gluten flours and chemically modified starches has resulted in an increase in volume of gluten-free bread. Internal structure was also improved due to increase in number of cells in the internal structure as well as a decrease of average cell size. Gums have also been u