Studies on the Preparation of Aglutenic Foam Type of Pastry Product Using Different Flour Combinations

• Main Authors: Simona Man, Adriana Păucean, Muste Sevastiţa, Anamaria Pop
• Format: Article
• Language: English
• Published: AcademicPres 2014-11-01
• Series: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
• Subjects: corn starch, gluten free product, mechanical loosening, maize flour, rice flour
• Online Access: http://journals.usamvcluj.ro/index.php/fst/article/view/10798

<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, flour and starch is used in different proportions. Version 1 (control sample) who used wheat flour WF) in 100%, Version 2 consisting of 20% maize flour (MF), 16 % rice flour (RF), 64% corn starch (CS); Version 3 consisting of: 10% of maize flour (MF), 10% of rice flour (RF), 80% corn starch (CS). The experimental variants was analyzed for physico-chemical: length, width, thickness, specific gravity, moisture and carbohydrates. The sensory attributes, were evaluated by a group of un-trained panellists, using a 9-point Hedonic scale.</p>