Effect of different fibers on batter and gluten-free layer cake properties
نویسندگان
چکیده
منابع مشابه
The Effect of Quince Powder on Rheological Properties of Batter and Physico-Chemical and Sensory Properties of Sponge Cake
The potential of quince powder was evaluated for the production of fiber rich sponge cakes. In this study, quinces slices were dried in an infrared–hot air dryer (375 W, 60°C and 1 m/s flow rate). The rheological properties of cake batters and physico-chemical, textural and sensory properties of the sponge cake supplemented with five different concentrations (control, 5, 10, 15 and 20 %) of qui...
متن کاملevaluation of qualitative properties of gluten-free layer cake prepared from rice and chickoea flour
0
متن کاملstudy on physicochemical properties of gluten-free sponge cake
introduction: cakes are usually formulated including wheat flour, sugar, egg and some liquids such as milk, water and oil. the textural properties of gluten in dough such as tensile, expansion and tolerance capability during mixing are major factors in baking industry. in fact, the structural protein to produce bread, cakes, muffins and biscuits is called gluten and the absence of gluten due to...
متن کاملImpact of Tragacanth and Xanthan Gums on the Physical and Textural Characteristics of Gluten-free Cake
Background and Objectives: The quality of cakes made of wheat flour depends on the quantity and quality of its gluten proteins however, these proteins may have side effects for some people, including the patients with celiac, and the only way to cure this disease is to take a lifelong gluten-free diet. Materials and Methods: This research aims to produce gluten- free cake by using rice flour a...
متن کاملThe Effect of Spinach Powder and Egg-Shell Powder on Physicochemical and Edible Qualities of Gluten-Free Cake
Background: Replacement of the gluten is one of the challenging issues in the food industry, since producing nutritious and functionally acceptable gluten-free foods is difficult. The cake is a cereal-based product that attracts the consumers due to its various flavors, long shelf-life, and relatively low cost. Considering the competition in markets and the increased demand for functional and n...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: LWT - Food Science and Technology
سال: 2012
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2012.03.015