Textural Properties of Gluten-free Rice Pasta Prepared Employing Various Starches
نویسندگان
چکیده
منابع مشابه
evaluation of qualitative properties of gluten-free layer cake prepared from rice and chickoea flour
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متن کاملStructures of Four Waxy Rice Starches in Relation to Thermal, Pasting, and Textural Properties
Cereal Chem. 79(2):252–256 Waxy rice starches from three japonica cultivars (Taichung Waxy 1 [TCW1], Taichung Waxy 70 [TCW70], Tachimemochi) and one indica cultivar (Tainung Sen Waxy 2 [TNSW2]) were characterized for chemical and physicochemical properties. The amylopectin structures were different for the four waxy rice starches in terms of degree of polymerization (DP), average chain length (...
متن کاملFT-NIR Method to Determine Moisture in Gluten Free Rice Based Pasta during Drying
Pasta is one of the most widely consumed food products around the world. Rapid determination of the moisture content in pasta will assist food processors to provide online quality control of pasta during large scale production. Rapid Fourier transform near-infrared method (FT-NIR) was developed for determining moisture content in pasta. A calibration set of 150 samples, a validation set of 30 s...
متن کاملStructural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta
Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from f...
متن کاملImpact of Tragacanth and Xanthan Gums on the Physical and Textural Characteristics of Gluten-free Cake
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...
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ژورنال
عنوان ژورنال: Korean Journal of Food & Cookery Science
سال: 2017
ISSN: 2287-1780,2287-1772
DOI: 10.9724/kfcs.2017.33.1.28