Studies on the Preparation of Aglutenic Foam Type of Pastry Product Using Different Flour Combinations

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology

Anamaria Pop¹  Muste Sevastiţa¹  Simona Man¹  Adriana Păucean¹ 

[1] Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur street, 3400, Cluj-Napoca;

关键词: corn starch, gluten free product, mechanical loosening, maize flour, rice flour;   

DOI  :  10.15835/buasvmcn-fst:10798

来源: DOAJ

【 摘 要 】

The study aimed to obtain a mechanically loose gluten free pastry (leaf roulade) by using gluten-free flour: corn flour and rice flour and cornstarch. The samples obtained were compared with a control sample of only wheat flour. To optimize the recipe were made ​​four experimental variants, flour and starch is used in different proportions. Version 1 (control sample) who used wheat flour WF) in 100%, Version 2 consisting of 20% maize flour (MF), 16 % rice flour (RF), 64% corn starch (CS); Version 3 consisting of: 10% of maize flour (MF), 10% of rice flour (RF), 80% corn starch (CS). The experimental variants was analyzed for physico-chemical: length, width, thickness, specific gravity, moisture and carbohydrates. The sensory attributes, were evaluated by a group of un-trained panellists, using a 9-point Hedonic scale.

【 授权许可】

Unknown