COMPOSITION COMPRISING GLUTEN-FREE FLOUR AND HYDROXYPROPYL METHYL CELLULOSE
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United States of America
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Jan 9, 2020
app pub date -
Feb 19, 2018
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Feb 19, 2018
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Abstract
A composition useful for making gluten-free bread of high quality comprises a) a gluten-free flour, and b) a hydroxypropyl methylcellulose having a methoxyl content from 24.5 to 29.0 percent and a hydroxypropoxyl content of from 4.0 to 12.0 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and a having a viscosity of from 60 to 250 mPa·s, determined in a 2% by weight solution in water at 20° C.
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