Production of cake and biscuit using some improvers for celiac disease patients /
إنتاج كيك و بسكويت بإستخدام بعض المحسنات لمرضى حساسية الجلوتين
Emad Kamal Gad Mekhael ; Supervised Yahia Ibrahim Sallam , Mahmoud Aly Bekheit , Eslam Ahmed Mostafa Asad
- Cairo : Emad Kamal Gad Mekhael , 2017
- 134 P. : charts , photographs ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science Technology
Novel Gluten-free cake and biscuit recipes were prepared using rice and corn flour and a mixture of them instead of wheat flour to be used for patients with celiac disease due to their sensitivity to wheat protein Gluten. A type of methocel (hydroxypropyl-methylcellulose (HPMC) of different concentrations 1% and 2% or sponge gel 5% as additive were added to improve texture, mouthfeel, and shelf life of the produced cake. Combination of wheat flour alternatives (Corn and Rice) with several suggested additives (methocel and sponge gel) resulted in twelve Gluten free cake formulae. Several parameters as moisture content, water activity, pH, volume, backed weight and specific volume were measured for the cake produced from rice flour, corn flour and a mixture of them. Sensory evaluation was also done for such formulae and the obtained results revealed that: For gluten free cakes, addition of methocel to rice flour lead to slightly decrease in the moisture content of the resulted cakes, while the same addition to corn flour lead to increase the moisture content of the resulted cake. It could be also observed that moisture contents of the cake samples were decreased as level of added methocel increased (from 1% to 2%). Concerning pH values, the results revealed that values were varied between 8.77 and 8.03. The results also indicated that using corn flour led to a decrease in the specific volume of the produced cake and the addition of sponge gel to rice flour led to an increase in the specific volume compared to addition of methocel
Gluten free cake Gluten free salt biscuit Rice flour