Gadallah, M.G.E. (2017) Rheological, Organoleptical and Quality Characteristics of Gluten-Free Rice Cakes Formulated with Sorghum and Germinated Chickpea Flours. Food and Nutrition Sciences, 8. pp. 535-550.
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Abstract
Gluten-free bakery products are produced for people suffering from celiac disease due to sensitivity to gluten. So, the aim of this work was to study the effect of partial substitution of rice flour at 20%, 30% and 40% with sorghum and germinated chickpea flours on rheological, physical, sensory properties and staling rate of prepared gluten-free cake. Obtained results showed that germinated chickpea flour had the highest contents of crude protein (23.62%), lipids (4.89%) and crude fibers (5.76%) as compared to other grain flours. Gradual increase in gelatinization temperature and decrease in maximum viscosity and setback were fond of cake batters with increasing the substituting levels of rice flour from 20% to 40% with sorghum or germinated chickpea flours in comparison to rice flour batter....
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Coeliac Disease, Gluten-Free Cake, Sorghum Flour, Germination Chickpea Flour |
| Author Affiliation: | Department of Food Science, Faculty of Agriculture, Ain Shams University, Cairo, Egypt |
| Subjects: | Crop Improvement |
| Divisions: | Chickpea Sorghum |
| Depositing User: | Mr B Krishnamurthy |
| Date Deposited: | 16 Nov 2017 03:36 |
| Last Modified: | 16 Nov 2017 03:36 |
| Official URL: | https://doi.org/10.4236/fns.2017.85037 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/15165 |
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