Production and characterisation of gluten-free bread - Hanndson Araujo Silva
The aim of this research was to produce a gluten-free loaf formulated with red rice flour, microbial transglutaminase enzyme and chitosan in proportions of 0%, 1% and 2%, in which the sample containing 0% chitosan was used as a control sample for later comparison with the others. The physical and chemical characteristics of the breads were analysed and the following parameters were determined: texture and humidity by infrared during 5 days of storage, pH, acidity, colour, humidity, specific volume..
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