3ILKEM D, BEHIC M, GULUM S, et al. Rheological properties of gluten-free bread formulations[J]. J Food Eng, 2010,96(2) ： 295 - 303.
4HARDEEP S G, CRISTINA M R. Improvement of the breadmaking quality of rice flour by glucose oxidase[J]. Food Res Int, 2004,37(1) :75 - 81.
5SIVARAMAKRISHNAN H P, SENGE B, CHAq"I'OPADHYAY P K. Rheological properties of rice dough for making rice bread[J]. J Food Eng, 2004,62(1):37- 45.
6BLANCO C A, RONDA F, PI：REZ B, et al. Improving gluten-free bread quality by enrichment with acidic food additives[J]. Food Chem, 2011,127(3) : 1204 - 1209.
7RIEMSDIJK L E V, PELGROM P J M, GOOT A J V D, et al. A novel method to prepare gluten-free dough using a meso-struetured whey protein particle system[J]. J Cereal Sci, 2011,53(1) :133 - 138.
8STEFANO R, FABIO D B, ELKE K A. Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase[J]. J Cereal Sci, 2008,48(1) : 33 - 45.
9CALVIN O, CHRISTOPHER M, GUNTERR U, et al. Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch[J]. LWT-Food Sci Technol, 2011,44(3) :681 - 686.
10SHITTU T A, AMINU R A, ABULUDE E O. Functional effects of xanthan gum on composite cassava-wheat dough and bread[J]. Food Hydrocolloid, 2009,23 (8) : 2254 - 2260.
