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 an...

The difficulty in masticating and swallowing rice cake was quantified. Healthy subjects ate pieces of rice cake (9 g and 3 g) and a modified product (9 g). We used electromyography to measure the activity of the jaw-closing and -opening muscles during chewing, as well as the suprahyoid muscle activity, laryngeal movement, and sound during swallowing. The smaller the rice cake, the shorter the m...

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...

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...

regarding the nutritional value and availability of acorns in west and southwest of iran, the effects of partial substitution of wheat flour with acorn flour was investigated. wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. density of cakes was increased with increasing the acorn flour. as the substitution degree ...

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...

Biscuit and cake were prepared from amaranthus and sorghum fl our at the proportion of 20, 30, 40 and 50% with wheat fl our. Sensory evaluation was carried out and there was no signifi cant difference (p≤0.05) in texture in the different biscuit made from amaranthus fl our. However there was signifi cant difference in color, taste, smell and overall acceptance in amaranthus biscuits. In case of...

Background: The presence of gluten proteins in rice flour leads to some problems for patients of celiac; a digestive autoimmune disease. Consumption of a non-gluten regime can decrease the effects of this disease. The aim of this study was to produce a non-gluten cake with an appropriate quality and high nutritional value by using rice flour, quinoa flour, Persian gums, and Tragacanth. Methods...

To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, ...