COMPOSITION COMPRISING GLUTEN-FREE FLOUR AND HYDROXYPROPYL METHYL CELLULOSE
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Sep 5, 2024
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May 6, 2024
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Mar 6, 2017
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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 of 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 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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