Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality
نویسندگان
چکیده
منابع مشابه
Sensory evaluation of gluten-free quinoa whole grain snacks
Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing heat production. Ginger has been reported to improve blood flow and prevent jo...
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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...
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این مطالعه در سال 1386-87 در آزمایشگاه و مزرعه پژوهشی دانشگاه صنعتی اصفهان به منظور تعیین مناسب ترین تیمار بذری و ارزیابی اثر پرایمینگ بر روی سه رقم گلرنگ تحت سه رژیم آبیاری انجام گرفت. برخی از مطالعات اثرات سودمند پرایمینگ بذر را بر روی گیاهان مختلف بررسی کرده اند اما در حال حاضر اطلاعات کمی در مورد خصوصیات مربوط به جوانه زنی، مراحل نموی، عملکرد و خصوصیات کمی و کیفی بذور تیمار شده ژنوتیپ های م...
Establishing the function of proteins on the rheological and quality properties of 1 rice based gluten free muffins
8 The incorporation of proteins has been long established in the bakery industry to obtain 9 enriched products, but they also take active part on the making process of sweet baked 10 goods. This study was focused on assessing the role of proteins on the rheology and 11 quality of wheat free muffins by using rice flour. Six rice based formulations were used: 12 one without added protein (No-Prot...
متن کاملEffects 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...
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ژورنال
عنوان ژورنال: Journal of Food Science
سال: 2018
ISSN: 0022-1147
DOI: 10.1111/1750-3841.14413