Improvement of physical properties of gluten-free steamed cake based on black waxy rice flour using different hydrocolloids

Author:

Itthivadhanapong Pimchada,Jantathai Srinual,Schleining Gerhard

Funder

OeAD-Austrian Agency for International Cooperation in Education & Research, financed by Austrian Federal Ministry of Science and Research (BMWF) in the frame of the ASEA-Uninet

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference22 articles.

1. Ashwini A, Jyotsna R, Indrani D (2009) Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocoll 23:700–707

2. Breckon DN, Garrison SJ, Gee DL (2003) A gluten-free flour mix is a successful substitute with the addition of xanthan gum in a yellow cake. J Am Diet Assoc 103:1

3. Chaiya B, Pongsawatmanit R (2011) Quality of batter and sponge cake prepared from wheat-tapioca flour blends. Kasetsart J (Nat Sci) 45:305–313

4. Chueamchaitrakun P, Chompreeda P, Haruthaithanasan V, Suwonsichon T, Kasemsamran S (2011) Physical properties of butter cake made from mixed Hom-Mali and glutinous rice flours. Kasetsart J (Nat Sci) 45:295–304

5. Ciclitira PJ, Johnson MW, Dewar DH, Ellis HJ (2005) The pathogenesis of coeliac disease. Mol Asp Med 26:421–458

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