Enhancing gluten-free dough and bread properties using xanthan gum and its trifluoroacetic acid hydrolytes
Jixiang Zhang, Qiaomei Zhu, Liting Cheng, Ji Kang, Huanhuan Liu, Lifeng Zhang, Hongtao Li, Qin Li, Qingbin Guo, H. Douglas Goff, H. Douglas Goff
Topics & Concepts
Xanthan gumTrifluoroacetic acidFood scienceChemistryGlutenFood chemistryGluten freeWheat glutenRheologyChromatographyOrganic chemistryMaterials scienceComposite materialGreen chemistryCatalysisIonic liquidFood composition and propertiesPolysaccharides Composition and ApplicationsMicrobial Metabolites in Food Biotechnology