title: Effects of Water Addition Level on Physical Properties, Rheological Profile and Sensory Evaluation of Gluten-Free Bread: A Preliminary Approach
abstract: The amount of water in gluten-free recipes is very important to the quality of the end product. The research aimed to develop an alternative formula for gluten-free bread using different water levels. This research was conducted to determine the physical properties, rheological profile and sensory evaluation of natural gluten-free bread produced by adding different water levels to the recipe without adding hydrocolloid. Five types of bread with different levels of water at (A) 80%; (B) 90%; (C) 
journal: Sains Malaysiana