메뉴 건너뛰기




Volumn 94, Issue , 2018, Pages 50-56

Influence of protein source on the characteristics of gluten-free layer cakes

Author keywords

Acceptability; Batter; Protein enrichment; Texture; Volume

Indexed keywords

DAIRIES; HARDNESS; TEXTURES; VISCOSITY;

EID: 85045536257     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.04.014     Document Type: Article
Times cited : (54)

References (36)
  • 1
    • 0001075010 scopus 로고
    • The stabilisation of air in foods containing fat - a review
    • Brooker, B.E., The stabilisation of air in foods containing fat - a review. Food Structure 12 (1993), 115–122.
    • (1993) Food Structure , vol.12 , pp. 115-122
    • Brooker, B.E.1
  • 3
    • 1542350800 scopus 로고    scopus 로고
    • Recent advances in the formulation of gluten-free cereal-based products
    • Gallagher, E., Gormley, T.R., Arendt, E.K., Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science & Technology 15 (2004), 143–152 https://doi.org/10.1016/j.tifs.2003.09.012.
    • (2004) Trends in Food Science & Technology , vol.15 , pp. 143-152
    • Gallagher, E.1    Gormley, T.R.2    Arendt, E.K.3
  • 5
    • 84991172359 scopus 로고
    • Rheological studies of high ratio cake batters to investigate the mechanism of improvement of flours by chlorination or heat treatment
    • Guy, R.C.E., Pithawala, H.R., Rheological studies of high ratio cake batters to investigate the mechanism of improvement of flours by chlorination or heat treatment. International Journal of Food Science and Technology 16 (1981), 153–166 https://doi.org/10.1111/j.1365-2621.1981.tb01005.x.
    • (1981) International Journal of Food Science and Technology , vol.16 , pp. 153-166
    • Guy, R.C.E.1    Pithawala, H.R.2
  • 6
    • 84881543626 scopus 로고    scopus 로고
    • Influence of flour particle size on quality of gluten-free rice cakes
    • de la Hera, E., Martinez, M., Oliete, B., Gómez, M., Influence of flour particle size on quality of gluten-free rice cakes. Food and Bioprocess Technology 6 (2013), 2280–2288 https://doi.org/10.1007/s11947-012-0922-6.
    • (2013) Food and Bioprocess Technology , vol.6 , pp. 2280-2288
    • de la Hera, E.1    Martinez, M.2    Oliete, B.3    Gómez, M.4
  • 8
    • 34547913079 scopus 로고    scopus 로고
    • Effect of whey protein concentrate on the rheological and baking properties of eggless cake
    • Jyotsna, R., Manohar, R.S., Indrani, D., Rao, G.V., Effect of whey protein concentrate on the rheological and baking properties of eggless cake. International Journal of Food Properties 10 (2007), 599–606 https://doi.org/10.1080/10942910601048986.
    • (2007) International Journal of Food Properties , vol.10 , pp. 599-606
    • Jyotsna, R.1    Manohar, R.S.2    Indrani, D.3    Rao, G.V.4
  • 10
    • 85032805958 scopus 로고    scopus 로고
    • Extending protein functionality: Microfluidization of heat denatured whey protein fibrils
    • Koo, C.K.W., Chung, C., Ogren, T., Mutilangi, W., McClements, D.J., Extending protein functionality: Microfluidization of heat denatured whey protein fibrils. Journal of Food Engineering 223 (2018), 189–196 https://doi.org/10.1016/j.jfoodeng.2017.10.020.
    • (2018) Journal of Food Engineering , vol.223 , pp. 189-196
    • Koo, C.K.W.1    Chung, C.2    Ogren, T.3    Mutilangi, W.4    McClements, D.J.5
  • 13
    • 84886096116 scopus 로고    scopus 로고
    • Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins
    • Matos, M.E., Sanz, T., Rosell, C.M., Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins. Food Hydrocolloids 35 (2014), 150–158 https://doi.org/10.1016/j.foodhyd.2013.05.007.
    • (2014) Food Hydrocolloids , vol.35 , pp. 150-158
    • Matos, M.E.1    Sanz, T.2    Rosell, C.M.3
  • 14
    • 84901405121 scopus 로고    scopus 로고
    • Nutritional differences between a gluten-free diet and a diet containing equivalent products with gluten
    • Miranda, J., Lasa, A., Bustamante, M.A., Churruca, I., Simon, E., Nutritional differences between a gluten-free diet and a diet containing equivalent products with gluten. Plant Foods for Human Nutrition 69 (2014), 182–187 https://doi.org/10.1007/s11130-014-0410-4.
    • (2014) Plant Foods for Human Nutrition , vol.69 , pp. 182-187
    • Miranda, J.1    Lasa, A.2    Bustamante, M.A.3    Churruca, I.4    Simon, E.5
  • 15
    • 41049098080 scopus 로고    scopus 로고
    • Advances in celiac disease and gluten-free diet
    • Niewinski, M.M., Advances in celiac disease and gluten-free diet. Journal of the American Dietetic Association 108 (2008), 661–672 https://doi.org/10.1016/j.jada.2008.01.011.
    • (2008) Journal of the American Dietetic Association , vol.108 , pp. 661-672
    • Niewinski, M.M.1
  • 16
    • 84940826794 scopus 로고    scopus 로고
    • Protein requirements and recommendations for older people: A review
    • Nowson, C., O'Connell, S., Protein requirements and recommendations for older people: A review. Nutrients 7 (2015), 6874–6899 https://doi.org/10.3390/nu7085311.
    • (2015) Nutrients , vol.7 , pp. 6874-6899
    • Nowson, C.1    O'Connell, S.2
  • 18
    • 84924815151 scopus 로고    scopus 로고
    • A brief review of higher dietary protein diets in weight loss: A focus on athletes
    • Phillips, S.M., A brief review of higher dietary protein diets in weight loss: A focus on athletes. Sports Medicine 44 (2014), 149–153 https://doi.org/10.1007/s40279-014-0254-y.
    • (2014) Sports Medicine , vol.44 , pp. 149-153
    • Phillips, S.M.1
  • 19
    • 0018407922 scopus 로고
    • Physical-chemical properties of whey protein foams
    • Richert, S.H., Physical-chemical properties of whey protein foams. Journal of Agricultural and Food Chemistry 27 (1979), 665–668 https://doi.org/10.1021/jf60224a036.
    • (1979) Journal of Agricultural and Food Chemistry , vol.27 , pp. 665-668
    • Richert, S.H.1
  • 20
    • 77957991636 scopus 로고    scopus 로고
    • Rheological study of layer cake batters made with soybean protein isolate and different starch sources
    • Ronda, F., Oliete, B., Gómez, M., Caballero, P.A., Pando, V., Rheological study of layer cake batters made with soybean protein isolate and different starch sources. Journal of Food Engineering 102 (2011), 272–277 https://doi.org/10.1016/j.jfoodeng.2010.09.001.
    • (2011) Journal of Food Engineering , vol.102 , pp. 272-277
    • Ronda, F.1    Oliete, B.2    Gómez, M.3    Caballero, P.A.4    Pando, V.5
  • 21
    • 0242406720 scopus 로고    scopus 로고
    • Functionality of emulsifiers in sponge cake production
    • Sahi, S.S., Alava, J.M., Functionality of emulsifiers in sponge cake production. Journal of the Science of Food and Agriculture 83 (2003), 1419–1429 https://doi.org/10.1002/jsfa.1557.
    • (2003) Journal of the Science of Food and Agriculture , vol.83 , pp. 1419-1429
    • Sahi, S.S.1    Alava, J.M.2
  • 22
    • 84930378092 scopus 로고    scopus 로고
    • Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough
    • Sarabhai, S., Prabhasankar, P., Influence of whey protein concentrate and potato starch on rheological properties and baking performance of Indian water chestnut flour based gluten free cookie dough. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 63 (2015), 1301–1308 https://doi.org/10.1016/j.lwt.2015.03.111.
    • (2015) Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology , vol.63 , pp. 1301-1308
    • Sarabhai, S.1    Prabhasankar, P.2
  • 24
    • 84908265884 scopus 로고    scopus 로고
    • Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins
    • Shevkani, K., Singh, N., Influence of kidney bean, field pea and amaranth protein isolates on the characteristics of starch-based gluten-free muffins. International Journal of Food Science and Technology 49 (2014), 2237–2244 https://doi.org/10.1111/ijfs.12537.
    • (2014) International Journal of Food Science and Technology , vol.49 , pp. 2237-2244
    • Shevkani, K.1    Singh, N.2
  • 25
    • 79957645745 scopus 로고    scopus 로고
    • Effects of protein and transglutaminase on the preparation of gluten-free rice bread
    • Shin, M., Gang, D.O., Song, J.Y., Effects of protein and transglutaminase on the preparation of gluten-free rice bread. Food Science and Biotechnology 19 (2010), 951–956 https://doi.org/10.1007/s10068-010-0133-8.
    • (2010) Food Science and Biotechnology , vol.19 , pp. 951-956
    • Shin, M.1    Gang, D.O.2    Song, J.Y.3
  • 26
    • 84945490340 scopus 로고    scopus 로고
    • How healthy is a gluten-free diet?
    • Staudacher, H.M., Gibson, P.R., How healthy is a gluten-free diet?. British Journal of Nutrition 114 (2015), 1539–1541 https://doi.org/10.1017/S000711451500330X.
    • (2015) British Journal of Nutrition , vol.114 , pp. 1539-1541
    • Staudacher, H.M.1    Gibson, P.R.2
  • 27
    • 61849133823 scopus 로고    scopus 로고
    • Effects of protein isolate from hyacinth beans (Lablab purpureus (L.) sweet) seeds on cake characteristics
    • Subagio, A., Morita, N., Effects of protein isolate from hyacinth beans (Lablab purpureus (L.) sweet) seeds on cake characteristics. Food Science and Technology Research 14 (2008), 12–17 https://doi.org/10.3136/fstr.14.12.
    • (2008) Food Science and Technology Research , vol.14 , pp. 12-17
    • Subagio, A.1    Morita, N.2
  • 28
    • 38349020720 scopus 로고    scopus 로고
    • Quality characteristics of sponge cake supplemented with soy protein concentrate
    • Sung, M.-J., Park, Y.-S., Chang, H.-G., Quality characteristics of sponge cake supplemented with soy protein concentrate. Food Science and Biotechnology 15 (2006), 860–865.
    • (2006) Food Science and Biotechnology , vol.15 , pp. 860-865
    • Sung, M.-J.1    Park, Y.-S.2    Chang, H.-G.3
  • 29
    • 84954164434 scopus 로고    scopus 로고
    • Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion
    • Tamnak, S., Mirhosseini, H., Tan, C.P., Ghazali, H.M., Muhammad, K., Physicochemical properties, rheological behavior and morphology of pectin-pea protein isolate mixtures and conjugates in aqueous system and oil in water emulsion. Food Hydrocolloids 56 (2016), 405–416 https://doi.org/10.1016/j.foodhyd.2015.12.033.
    • (2016) Food Hydrocolloids , vol.56 , pp. 405-416
    • Tamnak, S.1    Mirhosseini, H.2    Tan, C.P.3    Ghazali, H.M.4    Muhammad, K.5
  • 30
    • 84907946256 scopus 로고    scopus 로고
    • Effect of bubble volume fraction on the shear and extensional rheology of bubbly liquids based on guar gum (a Giesekus fluid) as continuous phase
    • Torres, M.D., Hallmark, B., Wilson, D.I., Effect of bubble volume fraction on the shear and extensional rheology of bubbly liquids based on guar gum (a Giesekus fluid) as continuous phase. Journal of Food Engineering 146 (2015), 129–142 https://doi.org/10.1016/j.jfoodeng.2014.09.012.
    • (2015) Journal of Food Engineering , vol.146 , pp. 129-142
    • Torres, M.D.1    Hallmark, B.2    Wilson, D.I.3
  • 32
    • 43849090981 scopus 로고    scopus 로고
    • The role of gluten in a pound cake system: A model approach based on gluten-starch blends
    • Wilderjans, E., Pareyt, B., Goesaert, H., Brijs, K., Delcour, J.A., The role of gluten in a pound cake system: A model approach based on gluten-starch blends. Food Chemistry 110 (2008), 909–915 https://doi.org/10.1016/j.foodchem.2008.02.079.
    • (2008) Food Chemistry , vol.110 , pp. 909-915
    • Wilderjans, E.1    Pareyt, B.2    Goesaert, H.3    Brijs, K.4    Delcour, J.A.5
  • 33
    • 70449095812 scopus 로고    scopus 로고
    • CIE color difference metrics
    • J. Schanda John Wiley & Sons, Inc Hoboken, NJ, USA
    • Witt, K., CIE color difference metrics. Schanda, J., (eds.) Colorimetry: Undestanding the CIE system, 2007, John Wiley & Sons, Inc, Hoboken, NJ, USA, 79–100 https://doi.org/10.1002/9780470175637.ch4.
    • (2007) Colorimetry: Undestanding the CIE system , pp. 79-100
    • Witt, K.1
  • 34
    • 84938981262 scopus 로고    scopus 로고
    • Are gluten-free foods healthier than non-gluten-free foods? An evaluation of supermarket products in Australia
    • Wu, J.H.Y., Neal, B., Trevena, H., Crino, M., Stuart-Smith, W., Faulkner-Hogg, K., Dunford, E., Are gluten-free foods healthier than non-gluten-free foods? An evaluation of supermarket products in Australia. British Journal of Nutrition 114 (2015), 448–454 https://doi.org/10.1017/S0007114515002056.
    • (2015) British Journal of Nutrition , vol.114 , pp. 448-454
    • Wu, J.H.Y.1    Neal, B.2    Trevena, H.3    Crino, M.4    Stuart-Smith, W.5    Faulkner-Hogg, K.6    Dunford, E.7
  • 35
    • 84992491571 scopus 로고    scopus 로고
    • Browning intensity and taste change analysis of chicken protein-sugar maillard reaction system with antioxidants and different drying processes
    • e13117
    • Zeng, X., Bai, W., Zhu, X., Dong, H., Browning intensity and taste change analysis of chicken protein-sugar maillard reaction system with antioxidants and different drying processes. Journal of Food Processing and Preservation, 41, 2017 e13117 https://doi.org/10.1111/jfpp.13117.
    • (2017) Journal of Food Processing and Preservation , vol.41
    • Zeng, X.1    Bai, W.2    Zhu, X.3    Dong, H.4
  • 36
    • 84864354549 scopus 로고    scopus 로고
    • Heat and mass transferts during baking of sweet goods
    • S. Sumnu Servet Gulum Sahin CRC Press Boca Raton, USA 10.1201/9781420052770.ch9
    • Zhou, W., Therdthai, N., Heat and mass transferts during baking of sweet goods. Sumnu, S., Sahin, Servet Gulum, (eds.) Food engineering aspects of baking sweet goods, 2008, CRC Press, Boca Raton, USA, 173–190 https://doi.org/doi:10.1201/9781420052770.ch9 10.1201/9781420052770.ch9.
    • (2008) Food engineering aspects of baking sweet goods , pp. 173-190
    • Zhou, W.1    Therdthai, N.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.