Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits

@article{Schober2003InfluenceOG,
  title={Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits},
  author={Tilman J. Schober and Colm O'Brien and Denise McCarthy and Anja Darnedde and Elke K Arendt},
  journal={European Food Research and Technology},
  year={2003},
  volume={216},
  pages={369-376}
}
Studies were conducted to develop gluten-free biscuits comparable in quality to wheat (W) biscuits and superior to those made from commercial gluten-free flour (Gf), suitable for coeliac sufferers. Three mixes of brown rice flour (R), corn starch (C), potato starch (P), soya flour (S), buckwheat flour (B) and millet flakes (M) were studied: RCPS in the percentage 70, 10, 10, 10, RPBM (50, 30, 10, 10) and RCPM (25, 25, 25, 25). Biscuits were tested for water activity, moisture, texture (snap… CONTINUE READING

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