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Effect of stabilized wholegrain maize flours on the quality characteristics of gluten-free layer cakes
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NSTL
Elsevier
Gluten-free diets are characterized by being deficient in dietary fibre and minerals. The use of rice or maize wholegrain flours is complicated due to the presence of lipids that cause rancidity in a short period of time. The aim of the work was to make layer cakes using wholegrain maize flours stabilized by different extrusion processes to evaluate their effect on the final quality of the cakes. The viscosity and density of the batter, and specific volume, texture, colour and acceptability of cakes were measured.
Gluten-free cakesWholegrain flourMaizeExtrusion
Paesani, Candela、Bravo-Nunez, Angela、Gomez, Manuel
NSTL
Elsevier
