Gluten-free rice muffins enriched with teff flour
نویسندگان
چکیده
منابع مشابه
Sorghum Flour Characterization and Evaluation in Gluten-free Flour Tortilla
Four sorghum hybrids (Fontanelle-625 [F-625]), Fontanelle-1000 [F-1,000], ATx631xRTx2907 [NE#20] and 5,040C) were characterized and evaluated for kernel characteristics, proximate analysis, flour characterization (particle size distributions, starch damage, amylose content and starch pasting properties) and end product in gluten-free tortilla. A commercial sorghum flour (TVM) was used as a cont...
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The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28 °C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown rice was also analyzed. Significant changes on hydration and pasting properties of brown rice flour were found during germination. The starch ...
متن کاملFlour Mixture of Rice Flour, Corn and Cassava Starch in the Production of Gluten-Free White Bread
The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters ...
متن کاملEstablishing the function of proteins on the rheological and quality properties of 1 rice based gluten free muffins
8 The incorporation of proteins has been long established in the bakery industry to obtain 9 enriched products, but they also take active part on the making process of sweet baked 10 goods. This study was focused on assessing the role of proteins on the rheology and 11 quality of wheat free muffins by using rice flour. Six rice based formulations were used: 12 one without added protein (No-Prot...
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ژورنال
عنوان ژورنال: Potravinarstvo Slovak Journal of Food Sciences
سال: 2019
ISSN: 1337-0960
DOI: 10.5219/1045