So the production of food without gluten with acceptable quality for these patients is of particular importance. The objective of this study was to produce gluten- free spong cake by using a mix of chickpea flour, rice flour, guar gum, xanthan gum. In the study of chickpea flour and rice...
Gluten-free sponge cakeMaizeMixture designRiceWPCThis study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC incorporation had positive ...
High Protein Rice Flour in the Development of Gluten-Free Bread There is a need for acceptable gluten-free foods that provide greater protein. Rice is used in gluten-free products and new higher protein rice varieties n... GM Paz,JM King,W Prinyawiwatkul - 《Journal of Culinary Science &...
This investigation aimed to produce gluten-free bread for coeliac disease patients. Due to coeliac disease, some individuals cannot tolerate the protein gliadin present in the gluten fraction of wheat flour. From a commercial perspective, there is a need for the development of gluten-free bread wit...
Made Marion Gluten Free Mademoiselle Desserts (Taunton) Maine Soft Drinks Ltd Maison Menissez SAS Maitre Andre BV Maldon Salt Company Mallow and Marsh Mallows Bottling Limited Manchester Drinks Company Ltd ManiLife Manning Impex Ltd Marasu's Petits Fours Ltd ...
Now, I can purchase gluten-free grains and grind myownflour.Not only has this saved my family lots of money since the pre-mixed varieties are so pricey, but it’s forced me to test out new recipes and take over control of what goes on in my kitchen. ...
Evaluation of gluten-free layer cake quality made with okara flour In order to add value and develop alternatives for the use of okara, a by-product from the soy processing, this study examined the incorporation of 10 and ... MV Ostermann-Porcel,AN Rinaldoni,ME Campderrós,... - 《Journa...
The invention relates to bran-free diabetic flour or flour mixture for the production of baking industry products, especially bread, pastries, cakes characterised by that it contains 30-80 m% wheat flour, 15-40 m% gluten flour, 2-10 m% g... Z Kovács,L Varga,Ács, Péterné - WO 被...
Potential of triticale as a substitute for wheat in flour tortilla production The 50:50 flour mixture produced doughs with acceptable rheological properties and good quality tortillas. Addition of 1% vital gluten to the 75:25 -flour... SO Serna-Saldivar,S Guajardo-Flores,R Viesca-Rios - 《Cerea...
Gluten-free rice spaghetti (GFRS) was enriched with rice protein (RP).RP affected the pasting properties and decreased gel texture of rice flour.GFRS added with 5–10% RP was more porous than GFRS without RP.Substitution of rice flour by 5–10% RP decreased cooking time and cooking loss...