The effects of protein isolates and hydrocolloids complexes on dough rheology, physicochemical properties and qualities of gluten-free crackers.

To understand the suitability of protein-hydrocolloid complexes as replacement for wheat protein in rice crackers, and the effect of protein source, carboxylmethylcellulose (CMC) and hydroxylpropylmethylcellulose (HPMC) at 1.0%, 1.5%, and 2.