• DOI:10.1111/J.1365-2621.2009.02107.X
Corpus ID: 93770266

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}
}

• Gulum Sumnu, F. Koksel, +2 authors V. Meda
• Published 2009
• Chemistry
• International Journal of Food Science and Technology

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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