Optimization of leavening agents in extruded gluten-free brewer's rice hard pretzel using response surface methodology

• Main Authors: Paykary, Maryam, Karim, Roselina, Saari, Nazamid, Sulaiman, Rabiha, Shekarforoush, Elhamalsadat, Aghazadeh, Mona
• Format: Article
• Language: English
• Published: Wiley-Blackwell Publishing 2016
• Online Access: http://psasir.upm.edu.my/id/eprint/53449/1/Optimization%20of%20leavening%20agents%20in%20extruded%20gluten-free%20brewer%27s%20rice%20hard%20pretzel%20using%20response%20surface%20methodology.pdf; http://psasir.upm.edu.my/id/eprint/53449/; http://onlinelibrary.wiley.com/doi/10.1111/jfpe.12254/abstract
• Institution: Universiti Putra Malaysia

Celiac is the second most important issue in food sensitivities. The only treatment for celiac is a lifetime avoidance of consuming gluten. As pretzels are one of the most popular snacks in the world, making gluten-free pretzels is a market need. To produce gluten-free products, it is important to o...