Rodriguez‐Sandoval et al., 2014 - Google Patents
Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten‐free cheese breadRodriguez‐Sandoval et al., 2014
View PDF- Document ID
- 983666375275436460
- Author
- Rodriguez‐Sandoval E
- Franco C
- Manjarres‐Pinzon K
- Publication year
- Publication venue
- Starch‐Stärke
External Links
Snippet
The present research was undertaken to explore the influence of fructooligosaccharides (FOS) on the functional and thermal properties of sour cassava starch and the quality characteristics of gluten‐free (GF) cheese bread. Fructooligosaccharides were used to …
- 229920002472 Starch 0 title abstract description 91
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
- 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
- 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
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Salehi | Improvement of gluten‐free bread and cake properties using natural hydrocolloids: A review | |
| Salehi | Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review | |
| Ziobro et al. | Influence of inulin on physical characteristics and staling rate of gluten-free bread | |
| Rodriguez‐Sandoval et al. | Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten‐free cheese bread | |
| Chung et al. | Physical properties of dry-heated octenyl succinylated waxy corn starches and its application in fat-reduced muffin | |
| US6306218B1 (en) | Starch-emulsifier composition and methods of making | |
| Park et al. | Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough | |
| KR101745033B1 (en) | Resistant starch-rich starch, beverage and food using the same, and method of producing resistant starch-rich starch | |
| Gałkowska et al. | Effect of high methoxy pectin and sucrose on pasting, rheological, and textural properties of modified starch systems | |
| Sarker et al. | Rheological behavior of starch‐based biopolymer mixtures in selected processed foods | |
| IL181945A (en) | Enzyme resistant starch and method for its production | |
| AU771482B2 (en) | Flours and starch with a very high amylopectin content, methods for the production and uses thereof | |
| Sigüenza-Andrés et al. | Can cassava improve the quality of gluten free breads? | |
| Srikaeo et al. | Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products | |
| Öztürk et al. | Physicochemical properties, modifications, and applications of resistant starches | |
| Mohammadi et al. | Application of inulin in bread: A review of technological properties and factors affecting its stability | |
| Donlao et al. | Influence of postharvest drying conditions on resistant starch content and quality of non-waxy long-grain rice (Oryza sativa L.) | |
| Giuberti et al. | Influence of high‐amylose maize starch addition on in vitro starch digestibility and sensory characteristics of cookies | |
| Rodriguez‐Sandoval et al. | Effect of dried cassava bagasse on the baking properties of composite wheat bread | |
| Yu et al. | Physicochemical characteristics of green banana flour and its use in the development of konjac‐green banana noodles | |
| Kringel et al. | Influence of phosphorylated rice flour on the quality of gluten-free bread | |
| Rodriguez‐Sandoval et al. | Effect of hydrocolloids on the pasting profiles of tapioca starch mixtures and the baking properties of gluten‐free cheese bread | |
| CN107787333B (en) | starch that provides a pulpy texture | |
| Li et al. | Physicochemical properties of wheat flour modified by heat‐moisture treatment and their effects on noodles making quality | |
| Güler et al. | The effect of psyllium fiber on the in vitro starch digestion of steamed and roasted wheat based dough. |