The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens

@article{Sumnu2009TheEO,
  title={The effects of xanthan and guar gums on staling of gluten‐free rice cakes baked in different ovens},
  author={Gulum Sumnu and F. Koksel and S. Sahin and A. Başman and V. Meda},
  journal={International Journal of Food Science and Technology},
  year={2009},
  volume={45},
  pages={87-93}
}
Summary The objective of this study was to determine the effects of different concentrations of xanthan and guar gums and their blends on staling of gluten-free rice cakes baked in microwave-infrared combination oven (MW–IR) and to compare the cakes with conventionally baked ones. Gums were added at concentrations of 0.3% and 1.0%. For preparation of gum blend, 0.5% xanthan gum was mixed with 0.5% guar gum. In order to understand the staling behaviour of cakes, cakes were stored at 22 ± 2 °C… Expand
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