Monitoring the Effects of Ingredients and Baking Methods on Quality of Gluten-Free Cakes by Time-Domain (TD) NMR Relaxometry

Gluten-free products exhibit some undesirable features due to the absence of the gluten network. Effects of ingredient interactions and baking type on the food matrix have not clearly been explored. The objective of this study was to investigate the effect of ingredient and baking types on the quali...

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Veröffentlicht in:	Food and bioprocess technology 2018-10, Vol.11 (10), p.1923-1933
Hauptverfasser:	Yildiz, Eda, Guner, Selen, Sumnu, Gulum, Sahin, Serpil, Oztop, Mecit Halil
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Baking Biotechnology Body weight loss Cakes Carob Chemistry Chemistry and Materials Science Chemistry/Food Science Food Food matrix Food Science Gluten Hardness Methylcellulose Microwaves NMR Nuclear magnetic resonance Original Paper Ovens Scanning electron microscopy Specific gravity Specific volume Starch Weight loss measurement Whey Whey protein
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