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Academic Journal

Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten‐free cake.

Authors : Dadalı, Ceyda¹ (AUTHOR)

Subjects: *COMMON bean; *KIDNEY bean; *CAKE

Source: Food Science & Nutrition. Feb2024, Vol. 12 Issue 2, p997-1005. 9p.

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Academic Journal

The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake.

Authors : Ghaemi, Parastoo¹ (AUTHOR); Arabshahi-Delouee, Saeedeh¹ (AUTHOR); Aalami, Mehran² (AUTHOR)

Subjects: *RICE flour; *WHEY protein concentrates; *GLUTEN-free foods

Source: Journal of Food Processing & Preservation. 2/2/2024, p1-11. 11p.

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Academic Journal

Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake.

Authors : Yeganeh, Paniz¹; Emamifar, Aryou² ; Karami, Mostafa²

Subjects: *SOY flour; *RICE cakes; *RICE flour

Source: Journal of Food Science & Technology (2008-8787). Jan2024, Vol. 20 Issue 143, p62-77. 16p.

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Academic Journal

PHYSICO CHEMICAL NUTRITIONAL AND SENSORY PROPERTIES OF CAKE BASED ON BROKEN RICE AND SWEET POTATO COMPOSITE FLOUR.

Authors : Abdel Ati, Enas M. E.¹ ; Al-Nashwy, A. A-E.¹; Abu Al-Maati, S. M.¹

Subjects: *SWEET potatoes; *CAKE; *RICE flour

Source: Zagazig Journal of Agricultural Research. Nov/Dec2023, Vol. 50 Issue 6, p893-912. 20p.

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Academic Journal

Development of Gluten-Free Cake for Improving Textural and Sensory Characteristics with Chia Flour.

Authors : Marnilo, Sepideh Moradi¹ (AUTHOR); Yarmand, Mohammad Saeed¹ (AUTHOR); Salami, Maryam¹ (AUTHOR)

Subjects: *RICE flour; *FLOUR; *SWEET potatoes

Source: Journal of Food Processing & Preservation. 8/24/2023, p1-12. 12p.

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Academic Journal

Preparation and quality characteristics of gluten-free sponge cake using alfalfa seed (Medicago sativa L.) flour.

Authors : Sarmasti, Maryam¹; Mojani-Qomi, Mansooreh Sadat^1,2 ; Zolfaghari, Mahbobeh Sadat¹

Subjects: *BAKED products; *CORN flour; *RICE flour

Source: Journal of Food & Bioprocess Engineering. Jun2023, Vol. 6 Issue 1, p43-48. 6p.

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Academic Journal

Obtaining and characterization of olive (Olea europaea L.) pomace flour: An investigation on its applicability in gluten‐free cake formulations added with xanthan.

Authors : Balbinot Filho, Clóvis A.¹ (AUTHOR); Teixeira, Renata F.¹ (AUTHOR); Azevedo, Miriane L.¹ (AUTHOR)

Subjects: *CAKE; *OLIVE; *XANTHAN gum

Source: Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-12. 12p.

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Academic Journal

بهبود کیفیت کیک بدون گلوتن با استفاده از آرد برنج قهوه اي و سفید و صمغ هاي اسفرزه، فارسی و قدومه شیرازي.

Authors : نغمه علائی بخش¹; علیرضا فرجی² ; فریبا نقی پور³

Subjects: *BROWN rice; *RICE flour; *NUTRITIONAL value

Source: Journal of Food Science & Technology (2008-8787). Oct2022, Vol. 19 Issue 128, p69-82. 14p.

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Academic Journal

Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.

Authors : Tomić, Jelena¹ ; Škrobot, Dubravka¹; Popović, Ljiljana²

Subjects: *PUMPKIN seeds; *FLOUR; *CAKE

Source: Food Technology & Biotechnology. Oct-Dec2022, Vol. 60 Issue 4, p488-498. 11p.

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Academic Journal

Residual characteristics of etofenprox in the processing stages of rice cakes and cookies.

Authors : Lee, HyeSu¹ (AUTHOR); Im, Moo-Hyeog¹ (AUTHOR)

Subjects: *CAKE; *COOKIES; *RICE processing

Source: PLoS ONE. 8/6/2021, Vol. 16 Issue 8, p1-12. 12p.

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Academic Journal

Effect of Rice and Chickpea Flours on Physical, Textural, and Sensorial Properties of Pregelatinized Maize Starch Cake.

Authors : Boz, Hüseyin¹ (AUTHOR)

Source: Starch / Staerke. May2021, Vol. 73 Issue 5/6, p1-5. 5p.

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Academic Journal

Characteristics of gluten‐free rice batter and baked cake made from the flour of heat‐moisture‐treated paddy of pigmented rice.

Authors : Pathaw, P. Mariadon Shanlang¹ (AUTHOR); Mahanta, Charu Lata¹ (AUTHOR) ; Bhattacharya, Suvendu¹ (AUTHOR)

Subjects: *RICE flour; *GLUTEN-free foods; *PADDY fields

Source: Journal of Food Processing & Preservation. Mar2021, Vol. 45 Issue 3, p1-9. 9p.

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Academic Journal

Effects of different proteins on the rheological properties of rice batter and characteristics of fermented rice cakes.

Authors : Meng, Ling‐Wei¹ (AUTHOR); Kim, Sang Moo^2,3 (AUTHOR)

Subjects: *RICE flour; *WHEY protein concentrates; *GLUTEN-free foods

Source: Journal of Food Processing & Preservation. Nov2020, Vol. 44 Issue 11, p1-11. 11p.

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Academic Journal

Incorporation of Sesamum indicum protein and transglutaminase into gluten‐free rice flour cake: Assessment of physico‐chemical and sensory properties.

Authors : Rahim Monfared, Masoumeh¹ (AUTHOR); Nouri, Leila¹ (AUTHOR)

Subjects: *RICE flour; *SESAME; *SENSORY evaluation

Source: Journal of Food Processing & Preservation. Sep2020, Vol. 44 Issue 9, p1-12. 12p.

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Academic Journal

Nutritive Value, Protein Quality and Acceptability of Rice Cakes Fortified with Legumes.

Authors : Rashad Lotfy, Tesby Mohamed¹; Nawar, Isis Azer²; Shetewy, Amira Ahmed¹

Subjects: *BAKED products; *RICE quality; *CAKE

Source: Alexandria Journal of Agricultural Research. 2020, Vol. 65 Issue 5, p285-290. 6p.

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Academic Journal

Quality characteristics and evaluation for sponge cakes made of rice flour.

Authors : Wang, Li^1,2 (AUTHOR) ; Zhao, Siming² (AUTHOR); Liu, Youming² (AUTHOR)

Subjects: *RICE flour; *BAKED products; *CAKE

Source: Journal of Food Processing & Preservation. Jul2020, Vol. 44 Issue 7, p1-12. 12p.

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Academic Journal

DİYET LİFİ İLE ZENGİNLEŞTİRİLMİŞ GLUTENSİZ KEK HAMURLARININ YÜKSEK GENLİKLİ SALINIMLI KAYMA ANALİZİ (LAOS) İLE REOLOJİK KARAKTERİZASYONU.

Authors : Özyiğit, Esra¹; Eren, İsmail²; Kumcuoğlu, Seher¹

Subjects: *DIETARY fiber; *RICE flour; *BUCKWHEAT

Source: GIDA: The Journal of Food. 2020, Vol. 45 Issue 2, p356-368. 13p. 5 Charts, 3 Graphs.

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Academic Journal

The effects of sesame protein isolate and transglutaminase enzyme on the quality characteristics of gluten-free batter and cake.

Authors : Rahim Monfared, Masoumeh; Nouri, Leila; Mohammadi Nafchi, Abdorreza

Subjects: CAKE; RICE flour; BAKED products

Source: Journal of Food Measurement & Characterization; Oct2023, Vol. 17 Issue 5, p4881-4891, 11p

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Academic Journal

Development and Acceptability of Gluten-Free Madeleine.

Authors : Alves, Emilaura¹ (AUTHOR) ; Giaretta, Andréia Gonçalves¹ (AUTHOR); Oliveira, Graziella Lemos de¹ (AUTHOR)

Subjects: *GLUTEN-free diet; *CAKE; *CELIAC disease

Source: Journal of Culinary Science & Technology. 2016, Vol. 14 Issue 4, p311-317. 7p.

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Academic Journal

Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties.

Authors : Itthivadhanapong, P.¹; Sangnark, A.¹

Subjects: *RICE flour; *FLOUR; *BATTERS (Food)

Source: International Food Research Journal. 2016, Vol. 23 Issue 3, p1190-1198. 9p.

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Academic Journal

Formulation of nutritious gluten‐free cookies with upcycled pecan nut cake flour.

Authors : Martendal, Letícia Frasson; Silva, Maria Luiza Tonetto; da Silva Simão, Raquel

Subjects: COOKIES; CAKE; GLUTEN

Source: JSFA Reports; Mar2023, Vol. 3 Issue 3, p129-136, 8p

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Academic Journal

GLUTEN FREE SNACKS FOR CELIAC PATIENTS: SENSORY AND NUTRITIONAL EVALUATION.

Authors : Bhatia, Shiwali; Chawla, Paramjeet Kaur

Subjects: GLUTEN; BISCUITS; SOY flour

Source: Agricultural Research Journal; Feb2023, Vol. 60 Issue 1, p98-104, 7p

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Periodical

CAKEWALK: New strategies help bakers build better, on-trend cakes.

Authors : CHURCHILL, MARISA¹

Subjects: *CAKE; *MUFFINS; *RICE flour

Source: Prepared Foods. Nov2018, Vol. 187 Issue 11, p31-41. 7p.

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Academic Journal

Sensory and Chemical Characteristics of Mochi with Substitution of Kepok Banana (Musa acuminate L.) Peel Flour ; Karakteristik Sensori dan Kimia Mochi dengan Substitusi Tepung Kulit Pisang Kepok (Musa acuminate L.)

Authors : Muhammad Fakih Kurniawan; Titi Rohmayanti; Siti Nova Isda Dwiyanti

Subjects: banana peel; cake; consumer

Source: Food Scientia: Journal of Food Science and Technology; Vol. 3 No. 2 (2023): July - December; 181-192 ; Food Scientia : Journal of Food Science and Technology; Vol 3 No 2 (2023): Juli - Desember;

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Academic Journal

Enrichment of gluten-free cakes with lupin ( Lupinus albus L.) or buckwheat ( Fagopyrum esculentum M.) flours.

Authors : Levent, Hacer¹ (AUTHOR); Bilgiçli, Nermin² (AUTHOR)

Subjects: *GLUTEN-free foods; *LUPINES; *BUCKWHEAT flour

Source: International Journal of Food Sciences & Nutrition. Nov2011, Vol. 62 Issue 7, p725-728. 4p.

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