Effect of Adding Xanthan and Guar Gums on Quality Characteristics of Rice Gluten - Free Pan Bread

2016 ◽  
Vol 9 (2) ◽  
pp. 233-246
Author(s):  
M. G. E. Gadallah ◽  
R. M. Mahmoud ◽  
E. I. Yousif
Keyword(s):  
Quality Characteristics ◽  
Gluten Free ◽  
Pan Bread

scholarly journals Effect of pecan nut expeller meal on quality characteristics of gluten-free muffins

LWT ◽  
2021 ◽  
pp. 111426
Author(s):  
L. Marchetti ◽  
M.S. Acuña ◽  
S.C. Andrés
Keyword(s):  
Quality Characteristics ◽  
Gluten Free

scholarly journals Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product

2017 ◽  
Vol 33 (2) ◽  
pp. 155-161 ◽  
Author(s):  
Xue-Ru Hai ◽  
Ji-Hyun Park ◽  
Ye-Na Heo ◽  
Min-Joo Kim ◽  
Gui-Seck Bae ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Chinese Cabbage ◽  
Quality Characteristics ◽  
Gluten Free ◽  
Insoluble Dietary Fiber

scholarly journals THE EFFECT OF BALANGU SHIRAZI (LALLEMANTIA ROYLEANA) GUM ON THE QUALITY OF GLUTEN-FREE PAN BREAD CONTAINING PREGELATINIZED SIMPLE CORN FLOUR WITH MICROWAVE

2019 ◽  
pp. 67-82
Keyword(s):  
Specific Volume ◽  
Granular Structure ◽  
Gluten Free ◽  
Corn Flour ◽  
Consumption Level ◽  
Pan Bread ◽  
Volume Porosity ◽  
Sensory Evaluations ◽  
Electronic Microscope

In this study, pre-gelatinized simple corn flour with microwave and three levels of Balangu Shirazi gum were used in producing gluten free bread. The substructure of two types of flour was evaluated using the electronic microscope. The properties of bread samples including moisture, specific volume, porosity, crust color, texture and overall acceptance were studied. The results of electronic microscope showed that the granular structure of corn flour was coherent. However, the granular structure of pre-gelatinized corn flour had more structural expansion and swell because of demolished heat. In addition, samples containing pre-gelatinized corn flour and 2% Balangu Shirazi gum had the highest humidity in the first (22.5%) and third (19.4%) day. The highest porosity (23.3% and 23.5%) and specific volume (4.9 and 5.1 cm3 /g) and the minimal texture firmness were observed within 1 day after manufacturing (4.8 & 4.9 Newton) in samples containing pregelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%). Moreover, the results showed that increased L* colorful component (52% increase) caused by using the pre-gelatinized corn flour and raising the consumption level of gum. The presence of gum didn’t have a significant impact on two colorful components such as a* and b*. The use of pregelatinized corn flour resulted in decreasing b* colorful component. Also, sensory evaluations gave the highest score of overall acceptance to samples containing pre-gelatinized corn flour and two levels of Balangu Shirazi gum (1% and 2%).

scholarly journals Quality Characteristics of White Pan Bread with Honey

2013 ◽  
Vol 19 (4) ◽  
pp. 147-160 ◽  
Author(s):  
김은지 ◽  
이광석
Keyword(s):  
Quality Characteristics ◽  
Pan Bread

Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes

LWT ◽  
2021 ◽  
Vol 135 ◽  
pp. 109959
Author(s):  
Candela Paesani ◽  
Ángela Bravo-Núñez ◽  
Manuel Gómez
Keyword(s):  
Quality Characteristics ◽  
Gluten Free ◽  
Free Layer
Sign in / Sign up

Export Citation Format

Share Document