[go: up one dir, main page]

Dewi et al., 2021 - Google Patents

Effect of glucomannan addition on physical and sensory characteristic of gluten-free muffin from modified cassava flour and maize flour

Dewi et al., 2021

View PDF
Document ID
14263999956068477031
Author
Dewi P
Ulandari D
Susanto N
Publication year
Publication venue
IOP Conference Series: Earth and Environmental Science

External Links

Snippet

Muffins are generally prepared from wheat flour, which is not produced in Indonesia. This study was carried out to explore the utilization of local resources to reduce the dependency on wheat flour. The gluten-free muffins were prepared from modified cassava flour (mocaf) …
Continue reading at iopscience.iop.org (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing dough or for baking
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Treating dough with micro-organisms or enzymes
    • A21D8/047—Treating dough with micro-organisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing dough or for baking
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Treating dough with micro-organisms or enzymes
    • A21D8/042—Treating dough with micro-organisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL

Similar Documents

Publication Publication Date Title
Eissa et al. Rheological properties and quality evaluation on Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom
Wongsagonsup et al. Physical and sensory qualities of composite wheat-pumpkin flour bread with addition of hydrocolloids.
Yaseen et al. Corn-wheat pan bread quality as affected by hydrocolloids
CN102018011A (en) Gluten protein substitute and application thereof
Ronda et al. Improvement of quality of gluten-free layer cakes
Hojjatoleslami et al. Impact of tragacanth and xanthan gums on the physical and textural characteristics of gluten-free cake
Ammar et al. Shelf life extension of wheat bread by alhydwan flour and Carboxymethylcellulose and improvement of their quality characteristics, dough rheological and microstructure
Correia et al. Development and characterization of wheat bread with lupin flour
WO2015169778A1 (en) Gluten-free or gluten-reduced bread dough
Gül et al. Improvement of quality characteristics of gluten-free cookies with the addition of xanthan gum
Gidari-Gounaridou et al. Impact of dry sourdough based on a fermented chickpea starter on quality characteristics and shelf life of gluten-free bread
Krupa et al. Bean starch as ingredient for gluten‐free bread
JP4331487B2 (en) Bread improving agent, special flour and mix, and bread manufacturing method
Dewi et al. Effect of glucomannan addition on physical and sensory characteristic of gluten-free muffin from modified cassava flour and maize flour
Park et al. Effect of whole quinoa flours and lipase on the chemical, rheological and breadmaking characteristics of wheat flour
Singh et al. Suitability of full fat and defatted rice bran obtained from Indian rice for use in food products
De Wit et al. Physico-chemical and sensory evaluation of cactus pear (Opuntia ficus-indica L. Mill and Opuntia robusta Wendl) cladode flour in different baked products
Sterna et al. Naked barley influence on wheat bread quality
Gonzaga et al. Development and characterization of wheat breads with acorn flour
Jideani et al. Preliminary study into the production of non‐wheat bread from acha (Digitaria exilis)
Wronkowska et al. Oat–buckwheat breads–technological quality, staling and sensory properties
Akesowan et al. Quality evaluation of gluten-free rice donut incorporated with eggplant flour and xanthan gum
Oncel et al. The effect of use of hydrocolloids in different types and ratios on the quality of gluten-free breads
Korus et al. Influence of wheat-mesquite (Prosopis L.) composite flour on dough rheology and quality of bread.
Soro et al. Appropriate ratio of wild yam (D. praehensilis) flour to add to wheat flour for breadmaking process