| abstract |
A composition useful for making high quality bread comprises a) gluten-free powder, b) hydroxypropylmethylcellulose having a methoxyl content of 19 to 24 percent and a hydroxypropoxyl content of 4 to 12 percent, Hydroxypropylmethylcellulose (each based on the total weight of propylmethylcellulose), and c) hydroxypropylmethylcellulose having a methoxyl content of 27 to 30 percent and a hydroxypropoxyl content of 4 to 12 percent, Based on the total weight of b) and c), of 10 to 90 weight percent of hydroxypropylmethylcellulose b) and 90 to 10 weight percent of hydrocarbons Hydroxypropylmethylcellulose c). |