| abstract |
A composition useful for making high quality bread comprises a) a gluten-free flour, b) a hydroxypropyl methylcellulose having a methoxyl content of 19 to 24 percent and a hydroxypropoxyl content of 4 to 12 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and c) a hydroxypropyl methylcellulose having a methoxyl content of 27 to 30 percent and a hydroxypropoxyl content of 4 to 12 percent, each being based on the total weight of the hydroxypropyl methylcellulose, wherein the composition comprises from 10 to 90 weight percent of hydroxypropyl methylcellulose b) and from 90 to 10 weight percent of hydroxypropyl methylcellulose c), based on the total weight of b) and c). |