Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours
نویسندگان
چکیده
منابع مشابه
Physicochemical Properties of Gluten-free Pancakes from Rice and Sweet Potato Flours
Gluten-free pancakes were prepared using rice flour and rice flour replaced with various amounts, at 10, 20 and 40%, of sweet potato flour. Textural properties of the cooked pancakes, such as hardness and chewiness generally increased with time after cooking, whereas they decreased with increased sweet potato flour replacement. On the other hand, cohesiveness decreased with time, but increased ...
متن کاملModification of physicochemical and nutritional properties of gluten free cakes by natural additives application
The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies. Products that contain gluten are also a major diet for a large portion of the world's population. For this reason, the development of gluten-free products is not only an urgent need for celiac patients but also ...
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...
متن کاملConsidering the Physicochemical and Sensorial Properties of Momtaze Hamburgers Containing Lentil and Chickpea Seed Flour
Background and Objectives: The food product known as the ‘hamburger’ plays a crucial role in people’s nutrition and the diversity of the food they consume. The reasons for our study include the area under cultivation, the remarkable amount of protein in chickpeas and lentils, as well as the public interest in tending to meat products, especially hamburgers. Materials and Methods: In this study...
متن کاملPhysicochemical and Rheological Properties of a Dairy Dessert, Enriched with Chickpea Flour
Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the physicochemical and rheological properties of a dairy dessert with the addition of chickpea flour (raw and cooked, at four concentrations) were...
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ژورنال
عنوان ژورنال: LWT
سال: 2018
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2018.08.040