date:Sep 21, 2012
triggered by gluten consumption, the protein found in wheat, rye, barley and spelt but although awareness of the condition has increased rapidly in recent years, most people consuming gluten-free diets do so for other reasons.
Formulation data
The researchers optimized bread formulations made with rice flour, HPMC (3%, Metolose by Shin-Etsu Chemical Co., Japan), egg albumen (2%), emulsifier (1.5%, Panodan M2020 + Dimodan PH 100, Danisco, Denmark), and rice bran at a level of 10% (NutraCea).