Abstract
The quality of gluten-free bread made using chickpea flour and corn flour at different proportions, together with 3% (w/w) hydroxypropyl methylcellulose (HPMC) was studied. For this purpose, physical properties, crumb firmness, and micro-structure were determined. The results of these tests showed that gluten-free bread quality had been significantly improved as the concentration of chickpea flour increased. Based on the results of all performed experiments, it was concluded that the formulation containing 20% corn flour and 80% chickpea flour had the greatest effect on improving quality of the gluten-free bread.
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©2014 by De Gruyter
Artikel in diesem Heft
- Frontmatter
- Grinding Characteristics of Black Soybeans (Glycine max) at Varied Moisture Contents: Particle Size, Energy Consumption, and Grinding Kinetics
- Design and Development of Low-Cost Makhana Grading and Roasting Machine
- Investigation of Consecutive Fouling and Cleaning Cycles of Ultrafiltration Membranes Used for Whey Processing
- Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration
- Predicting Sorption Isotherms and Net Isosteric Heats of Sorption of Maize Grains at Different Temperatures
- Estimating Some Physical Properties of Sour and Sweet Cherries Based on Combined Image Processing and AI Techniques
- Functional Properties of Re-fabricated Rice as Affected by Die During Extrusion Process
- Isolation and Characterization of Corncob Cellulose Fibers using Microwave-Assisted Chemical Treatments
- Physical Properties of Red Guava (Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature
- Levels of Fluoride in the Ethiopian and Imported Black Tea (Camellia sinensis) Infusions Prepared in Tap and Fluoride-Rich Natural Waters
- Process Optimization and Quality Analysis of Carambola (Averrhoa carambola L.) Wine
- Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour
- In Vitro Anti-tumor Effects of Chemically Modified Polysaccharides from Cherokee Rose Fruit
- Optimization of Ohmic Heating of Fish Using Response Surface Methodology
- Response Surface Modeling for Optimization of Textural and Color Characteristics of Dried Grapes
- Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking
- Modeling the Effects of the Quantity and Particle Size of Wheat Bran on Some Properties of Bread Dough using Response Surface Methodology
- Testing of a Condensation-type Heat Pump System for Low-temperature Drying Applications
- Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives
Artikel in diesem Heft
- Frontmatter
- Grinding Characteristics of Black Soybeans (Glycine max) at Varied Moisture Contents: Particle Size, Energy Consumption, and Grinding Kinetics
- Design and Development of Low-Cost Makhana Grading and Roasting Machine
- Investigation of Consecutive Fouling and Cleaning Cycles of Ultrafiltration Membranes Used for Whey Processing
- Kinetic Models of Evaporation and Total Phenolics Degradation during Pomegranate Juice Concentration
- Predicting Sorption Isotherms and Net Isosteric Heats of Sorption of Maize Grains at Different Temperatures
- Estimating Some Physical Properties of Sour and Sweet Cherries Based on Combined Image Processing and AI Techniques
- Functional Properties of Re-fabricated Rice as Affected by Die During Extrusion Process
- Isolation and Characterization of Corncob Cellulose Fibers using Microwave-Assisted Chemical Treatments
- Physical Properties of Red Guava (Psidium guajava L.) Pulp as Affected by Soluble Solids Content and Temperature
- Levels of Fluoride in the Ethiopian and Imported Black Tea (Camellia sinensis) Infusions Prepared in Tap and Fluoride-Rich Natural Waters
- Process Optimization and Quality Analysis of Carambola (Averrhoa carambola L.) Wine
- Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour
- In Vitro Anti-tumor Effects of Chemically Modified Polysaccharides from Cherokee Rose Fruit
- Optimization of Ohmic Heating of Fish Using Response Surface Methodology
- Response Surface Modeling for Optimization of Textural and Color Characteristics of Dried Grapes
- Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking
- Modeling the Effects of the Quantity and Particle Size of Wheat Bran on Some Properties of Bread Dough using Response Surface Methodology
- Testing of a Condensation-type Heat Pump System for Low-temperature Drying Applications
- Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives