Studies on the Preparation of Aglutenic Foam Type of Pastry Product Using Different Flour Combinations
<p>The study aimed to obtain a mechanically loose gluten free pastry (leaf roulade) by using gluten-free flour: corn flour and rice flour and cornstarch. The samples obtained were compared with a control sample of only wheat flour. To optimize the recipe were made four experimental variants,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2014-11-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/10798 |