Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten free crackers-Reference-Cited by-同舟云学术

Effects of psyllium seed husk powder, methylcellulose, pregelatinised starch, and cold water swelling starch on the production of gluten free crackers

Published:2021 Issue:17 Volume:12 Page:7773-7786
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ren Yi¹^ORCID,Linter Bruce R.²,Foster Tim J.¹

Affiliation:

1. Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, UK

2. PepsiCo International Ltd, 4 Leycroft Rd, Leicester, LE4 1ET, UK

Abstract

Psyllium seed husk powder and pregelatinised starch crackers had comparable textural properties and sound release to wheat crackers, while the functionality of methylcellulose was limited due to low moisture addition.

Funder

University of Nottingham

PepsiCo

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO03377D

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