evaluation of qualitative properties of gluten-free layer cake prepared from rice and chickoea flour
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منابع مشابه
Effects of Cellulase, Hemicellulase and Lecithin on Qualitative Properties of Gluten-Free Sponge Cakes Based on Flaxseed Meal and Rice Flour
Background and Objectives: Due to important roles of gluten in qualitative properties of cereal-based products and consumption restrictions of these products by celiac patients, formulation of gluten-free products with appropriate quality and investigation of effects of various additives on qualitative properties of the products are important. Materials & Methods: In this study, effects of le...
متن کاملSorghum 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...
متن کاملEffects of substitution of black glutinous rice flour for wheat flour on batter and cake properties
The effect of substitution of black glutinous rice flour for normal wheat flour on batter and cake properties was determined. Black glutinous rice flour was used to substitute 30, 50, 70 and 100% of wheat flour in a control cake formulation. Experimental data showed that pasting temperature, peak viscosity, final viscosity, breakdown and setback of all black glutinous rice and mixes flour sampl...
متن کاملextraction and acetylation of purified trypsin from bovin pancreas and study of some its physico-chemical properties
آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...
15 صفحه اولEvaluation 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...
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...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۷، شماره ۱، صفحات ۹۹-۱۱۰
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