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 article demonstrates the advisability of substituting high-grade wheat flour in formulation a sponge cake semi-finished mix with oat, corn and gram flour. An contains much more protein than This significant amount globulin, which suggests an evident foaming capacity systems is positive factor technology making cakes. When suggested completely, nutritional value finished products improves. s...

Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette 3.5%, 7%) on quality cake were investigated. Physicochemical properties flours measured. viscosity specific gravity batters; as well volume, weight loss texture pr...

Celiac disease (CD) is an immune-mediated enteropathy triggered by the ingestion of gluten in genetically susceptible individuals. Gluten is the protein component in wheat, rye and barley. Recent advances have increased our understanding of the molecular basis for this disorder. In the last 10 years, cutting edge scientific developments in this disease have led to the formulation of new concept...

HIGHLIGHTS The use of grape molasses and other additives reduced the cake brightness. Enriched samples had higher ash crude protein content than control samples. All increased total phenolic antioxidant activity (p<0.05) Pomegranate seed flaxseed improved Ca, P K contents cakes.

Walnut flour (WF), a by-product of walnut oil production, is characterised by high polyunsaturated fatty acids, proteins, and fibre contents presents suitability for bakery products. However, when using non-traditional ingredients, it essential to evaluate the effect on quality properties final product. So, this work aimed assess impact WF technological, physicochemical, sensory gluten-free (GF...

Cupcakes are small loaves baked in thin paper or plastic bowls. As with the best loaves, icing and decorating optional. A typical gorgeous woman employs basic elements such as fat, carbohydrate flour (Sorghum crushing Wheat crush into fine grains). The recipe works well for layer loaf that may be used to make cupcakes. Typically, muffin tins a non-stick surface composed of metal, silicon rubber...