The role of xanthan gum in the quality of gluten free cakes: Improved bakery products for coeliac patients

International Journal of Food Science and Technology

Volumn 46, Issue 12, 2011, Pages 2591-2597

  Preichardt, Leidi D ^a   Vendruscolo, Claire T ^a   Gularte, Márcia A ^a   Moreira, Angelita Da S ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

Author keywords

Celiac; Corn flour; Gluten free cake; Rice flour; Xanthan gum

Indexed keywords

CELIAC; CORN FLOUR; GLUTEN FREE CAKE; RICE FLOUR; XANTHAN GUM;

CHEMICAL ANALYSIS;

BAKERY PRODUCTS;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 81255185108     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02788.x     Document Type: Article

References (21)

1. Ashwini, A., Jyotsna, R. & Indrani, D. (2009). Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake. Food Hydrocolloids, 23, 700-707.
2. Association of Official Analytical Chemists. (1995). Official Methods of Analysis of the Association of Official Analytical Chemists (method 991.20). Arlington: A.O.A.C.
3. Association of Official Analytical Chemists. (1996). Official Methods of Analysis of the Association of Official Analytical Chemists (methods 900.02; 926.12). Arlington: A.O.A.C.
4. Brasil (2005). Guia alimentar para a população brasileira: Promovendo a alimentação saudável. Pp. 236. Brasília, Brasil: Ministério da Saúde, Secretaria de Atenção à Saúde, Coordenação-Geral da Política de Alimentação e Nutrição.
5. o 12, de 2 de janeiro de 2001. Regulamento Técnico sobre os padrões microbiológicos para alimentos. D.O.U- Diário Oficial da União de18 de setembro de 2003.
6. Gómez, M., Ronda, F., Caballero, P.A., Blanco, C.A. & Rosell, C.M. (2007). Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocolloids, 21, 167-173.
7. Hoseney, R.C. (1994). Principles of Cereal Science and Technology, 2 edn. Pp. 197-210. St Paul, Minnesota, USA: American Association of Cereal Chemists.
8. Instituto Adolfo Lutz (2004). Normas Analíticas do Instituto Adolfo Lutz: Métodos Fisíco-Químicos para Análise de Alimentos, 4 edn. Pp. 1032. São Paulo, Brasil: IMESP.
9. INTERNATIONAL ORGANIZATION FOR STANDARDIZATION - ISO. ISO 6647. (1987). Norme Internacionale: Riz-determination de la teneur en amylase. Geneve.
10. Lazaridou, A., Duta, D., Papageorgiou, M., Belc, N. & Biliaderis, C.G. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in glúten-free formulations. Journal of Food Engineering, 79, 1033-1047.
11. Mahan, L.K. & Escott-Stump, S. (1998). Krause: alimentos Nutrição e Dietoterapia, 9th edn. Pp. 636-640; 861-878. São Paulo, Brasil: Roca.
12. Oliete, B., Pérez, G.T., Gómez, M., Ribotta, P.D., Moiraghi, M. & Léon, A.E. (2010). Use of wheat, triticale and rye flours in layer cake production. International Journal of Food Science & Technology, 45, 697-706.
13. Profíqua - Associação Brasileira Dos Profissionais da Qualidade de Alimentos. (2000). Análise Sensorial Testes Discriminativos e Afetivos Manual-Série Qualidade. Pp. 127. Campinas, Brazil: SBCTA.
14. Quaglia, G. (1991). Ciencia y tecnologia de la panificación. Pp. 485. Zarazora, España: Editorial Acribia, S.A.
15. Rosell, C.M., Rojas, J.A. & Benedito de Barber, C. (2001). Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocolloids, 15, 75-81.
16. Sivaramakrishnan, H.P., Senge, B. & Chattopadhyay, P.K. (2004). Rheological properties of rice dough for making rice bread. Journal of Food Engineering, 62, 37-45.
17. Tomlins, K., Manful, J., Gayin, J., Kudjawu, B. & Tamakloe, I. (2007). Study of sensory evaluation, consumer acceptability, affordability and market price of Rice. Journal Science Food Agriculture, 87, 1564-1575.
18. Tubari, E., Sammu, G. & Sahin, S. (2008). Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloids, 22, 305-312.
19. Vanderzant, C. & Splittstcesser, P. F. (1992). Compendium of Methods for Microbiological Examination of Foods, 13 edn. Pp. 1219. Washington, EUA: American Public Health Association.
20. Xue, J. & Ngadi, M. (2006). Rheological properties of batter systems formulated using different flour combinations. Journal of Food Engineering, 77, 334-341.
21. Xue, J. & Ngadi, M. (2009). Effects of methylcellulose, xanthan gum and carboxymethylcellulose on thermal properties of batter systems formulated with different four combinations. Food Hydrocolloids, 23, 286-295.