study of staling phenomenon ingluten-free bread prepared from iranian rice flour cultivars
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منابع مشابه
Bread Staling: Updating the View
Staling of bread is cause of significant product waste in the world. We 26 reviewed the literature of last 10 years with the aim to give an up-to-date overview on 27 processing/storage parameters, antistaling ingredients, sourdough technology, and 28 measurement methods of the staling phenomenon. Many researchers have been focusing their 29 interest on the selection of ingredients able to retar...
متن کاملevaluation of qualitative properties of gluten-free layer cake prepared from rice and chickoea flour
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متن کاملInfluence of germination time of brown rice in relation to flour and gluten free bread quality.
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 کاملImage Data of Crumb Structure of Bread from Flour of Czech Spring Wheat Cultivars
Š��� I., H������� M. (2004): Image data of crumb structure of bread from flour of Czech spring wheat cultivars. Czech J. Food Sci., 22: 133–142. Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test. Analytical traits of kernel and flour showed differences between the classes which were co...
متن کاملEvaluation of Additional Carboxy Methyl Cellulose and k-Carrageenan Gums on the Qualitative Properties of Gluten- Free Toast Breads
In this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% Carboxy Methyl Cellulose (CMC) and 1% -κCarrageenan gum. A sample lacking gum was also produced as control. Rice breads (with gum and without gum) were then produced by semi-industri...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۲، شماره ۴، صفحات ۴۵۵-۴۶۴
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