date:May 11, 2016
oft, fine-grained baked products. The rice fiber is produced on specialized equipment to grind and classify it into near-colloidal particle dimensions. The result is low excess water retention and virtually no organoleptic perception of fiber particles.
Gluten-free breads have grown dramatically in the last few years. They are similar to rye breads in their dependence on starch gelatinization; they also have the water-holding capabilities of pentosans and the gas-holding ability of hydrocolloids