EFFECTS OF CORN RESISTANT STARCH ON PHYSICOCHEMICAL PROPERTIES OF CAKE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MAJZOOBI MAHSA; HEDAYATI SARA; HABIBI MARYAM; GHIASI FATEMEH; FARAHNAKY ASGAR

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

Download Full-Text

View:

122

Download:

228

Information Seminar Paper

Title

EFFECTS OF CORN RESISTANT STARCH ON PHYSICOCHEMICAL PROPERTIES OF CAKE

Author(s)

MAJZOOBI MAHSA | HEDAYATI SARA | HABIBI MARYAM | GHIASI FATEMEH | FARAHNAKY ASGAR

Keywords

RESISTANT STARCH

CAKE

BATTER

GLUTEN

PHYSICOCHEMICAL PROPERTIES

Abstract

THE PRESENT STUDY FOCUSED ON PARTIAL REPLACEMENT OF WHEAT FLOUR WITH CORN RESISTANT STARCH (RS) AT 10%, 20%, 30%, 40% AND 50% LEVELS IN CAKE AND ITS MODIFICATION BY GLUTEN.OBTAINED RESULTS SHOWED THAT IT IS POSSIBLE TO DEVELOP HIGH QUALITY CAKES WHEN ADDING UP TO 20% OF RS. HIGHER LEVELS OF RS DECREASED THE DENSITY AND VISCOSITY OF BATTER AND CONSEQUENTLY DECREASE CAKE VOLUME, HEIGHT AND TEXTURAL PARAMETERS. THEREFORE GLUTEN WAS ADDED TO IMPROVE ITS QUALITY.CAKES WITH SUBSTITUTION OF UP TO 40% OF THE WHEAT FLOUR WITH RS IN COMBINATION WITH GLUTEN ADDEDON 10% RS WEIGHT BASIS, RECEIVED HIGH SENSORY SCORES.

Cites

No record.

References

No record.

Cite

APA: Copy

MAJZOOBI, MAHSA, HEDAYATI, SARA, HABIBI, MARYAM, GHIASI, FATEMEH, & FARAHNAKY, ASGAR. (2013). EFFECTS OF CORN RESISTANT STARCH ON PHYSICOCHEMICAL PROPERTIES OF CAKE. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926642/en

Vancouver: Copy

MAJZOOBI MAHSA, HEDAYATI SARA, HABIBI MARYAM, GHIASI FATEMEH, FARAHNAKY ASGAR. EFFECTS OF CORN RESISTANT STARCH ON PHYSICOCHEMICAL PROPERTIES OF CAKE. 2013. Available from: https://sid.ir/paper/926642/en

IEEE: Copy

MAHSA MAJZOOBI, SARA HEDAYATI, MARYAM HABIBI, FATEMEH GHIASI, and ASGAR FARAHNAKY, “EFFECTS OF CORN RESISTANT STARCH ON PHYSICOCHEMICAL PROPERTIES OF CAKE,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926642/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops