[go: up one dir, main page]

Maneechoold et al., 2021 - Google Patents

Effect of Sweet Cassava Flour and Rice Flour on Physical Properties and Sensory Evalu-ation of Gluten-Free Takoyaki Product

Maneechoold et al., 2021

View PDF
Document ID
4412395403759476341
Author
Maneechoold P
Ratanasumawong S
Siriwong N
Publication year
Publication venue
ASEAN Journal of Scientific and Technological Reports

External Links

Snippet

The objective of this research was to investigate the effect of substitution of wheat flour with sweet cassava flour and rice flour on physical and sensory qualities in a gluten-free Takoyaki. The different ratios of cassava flour and rice flour were performed at five recipes …
Continue reading at ph02.tci-thaijo.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
    • A21D2/36—Vegetable material
    • 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
    • A21D2/24—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
    • 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
    • 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
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • 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
    • 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
Wani et al. Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour
Yaqoob et al. Effect of sprouting on cake quality from wheat–barley flour blends
Finnie et al. Sprouted grains as a food ingredient
Mesta-Corral et al. Technological and Nutritional Aspects of Bread Production: An overview of current status and future challenges
Jeong et al. The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins
Awolu et al. Optimization of proximate composition and functional properties of composite flours consisting wheat, cocoyam (Colocasia esculenta) and bambara groundnut (Vigna subterranea).
Zaki et al. Chemical, rheological and sensory properties of wheat-oat flour composite cakes and biscuits
Miskelly Optimisation of end-product quality for the consumer
US8529980B2 (en) Cereal flour composition containing wheat flour from sweet wheat and food product using the same
Sakurai et al. Quality of pasta made of cassava, peach palm and golden linseed flours
Jiamjariyatam et al. Effects of jasmine rice flour, glutinous rice flour, and potato flour on gluten-free coffee biscuit quality
US8524310B2 (en) Cereal flour composition containing wheat flour from low-temperature gelatinized wheat and food product using the same
Maneechoold et al. Effect of Sweet Cassava Flour and Rice Flour on Physical Properties and Sensory Evalu-ation of Gluten-Free Takoyaki Product
Leonel et al. Blends of cassava starch with banana flours as raw materials for gluten-free biscuits
US20200113191A1 (en) Filling compositions for food products and food products containing the compositions
Wazed et al. Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread
Kuchtová et al. EFFECT OF WHEAT AND CORN GERMS ADDITION ON THE PHYSICAL PROPERTIES AND SENSORY QUALITYOF CRACKERS.
Büyük et al. Effects of different flour blends with varying protein content and quality on dough and crust properties of “etliekmek”, a pizza-like traditional food of Turkey
Wilson et al. Physicochemical properties and shelf-life study of pearl millet flour and Sapota powder fortified buns
Punfujinda et al. Effects of Thai pigmented rice (Riceberry and Hom Nil; Oryza sativa L.) flours on quality of kanom piak poon (traditional Thai dessert).
Mendes et al. Physical, textural, and sensory characteristics of gluten‐free cupcakes developed with native and modified by hydrothermal treatment green plantain flours
Wronkowska et al. Oat–buckwheat breads–technological quality, staling and sensory properties
Koubaier et al. Cake quality evaluation made of wheat–lentil flour blends
Dzandu et al. Physico-chemical and functional properties of unripe plantain and Bambara groundnut flour blends for doughnut production
Nyamai et al. Functional and physicochemical properties of wheat, cassava, and bamboo shoot composite flours and bread