publication . Article . 2015

Impact of Tragacanth and Xanthan Gums on the Physical and Textural Characteristics of Gluten-free Cake

Mahsa Hojjatoleslami; Mohammad Hossain Azizi;
Open Access English
  • Published: 01 Apr 2015 Journal: Nutrition and Food Sciences Research (issn: 2283-0441, eissn: 2383-3009, Copyright policy)
  • Publisher: Shahid Beheshti University of Medical Sciences
Abstract
Background and Objectives: The quality of cakes made of wheat flour depends on the quantity and quality of its gluten proteins; however, these proteins may have side effects for some people, including the patients with celiac, and the only way to cure this disease is to take a lifelong gluten-free diet. Materials and Methods: This research aims to produce gluten- free cake by using rice flour and xanthan and tragacanth gums, including two treatments of xanthan gum (0.5 &1 %), two treatments of tragacanth gum (0.5 & 1%), four combination treatments of xanthan gum and tragacanth, and one control treatment (without gum). The effects of tragacanth and xanthan gums o...
Subjects
free text keywords: Gluten-free cake, Tragacanth, Xanthan, Cake texture, Celiac, Nutrition. Foods and food supply, TX341-641
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Article . 2015
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