STUDY ON PHYSICOCHEMICAL PROPERTIES OF GLUTEN-FREE SPONGE CAKE

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MEHRABAN SHANDY A.; ALAMI M.; MOKHTARI SH.

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Journal: Iranian Food Science and Technology Research Journal Year:2017 | Volume:13 | Issue:2 (42) Page(s): 295-306

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Information Journal Paper

Title

STUDY ON PHYSICOCHEMICAL PROPERTIES OF GLUTEN-FREE SPONGE CAKE

Author(s)

MEHRABAN SHANDY A. | ALAMI M. | MOKHTARI SH. | Issue Writer Certificate

Keywords

FREE GLUTEN CAKEQ1

GUAR GUMQ2

MTGQ1

SPECIFIC GRAVITYQ1

Abstract

Introduction: Cakes are usually formulated including wheat flour, sugar, egg and some liquids such as milk, water and oil. The textural properties of gluten in dough such as tensile, expansion and tolerance capability during mixing are major factors in baking industry. In fact, the structural protein to produce bread, cakes, muffins and biscuits is called gluten and the absence of gluten due to production of bakery products caused delicate texture, poor color, low size and porosity. The use of gluten-free flours such as corn, potatoes and rice, millet, Cassava, maize and sorghum in this category is inevitable. …

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APA: Copy

MEHRABAN SHANDY, A., ALAMI, M., & MOKHTARI, SH.. (2017). STUDY ON PHYSICOCHEMICAL PROPERTIES OF GLUTEN-FREE SPONGE CAKE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 13(2 (42)), 295-306. SID. https://sid.ir/paper/143567/en

Vancouver: Copy

MEHRABAN SHANDY A., ALAMI M., MOKHTARI SH.. STUDY ON PHYSICOCHEMICAL PROPERTIES OF GLUTEN-FREE SPONGE CAKE. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2017;13(2 (42)):295-306. Available from: https://sid.ir/paper/143567/en

IEEE: Copy

A. MEHRABAN SHANDY, M. ALAMI, and SH. MOKHTARI, “STUDY ON PHYSICOCHEMICAL PROPERTIES OF GLUTEN-FREE SPONGE CAKE,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 13, no. 2 (42), pp. 295–306, 2017, [Online]. Available: https://sid.ir/paper/143567/en

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