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Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend
Date
2008-03-01
Author
TURABİ, Elif
Şümnü, Servet Gülüm
Şahin, Serpil
Metadata
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This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
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In this study, it was aimed to compare theological properties of rice cake batter and quality characteristics of rice cakes prepared using different gums with or without an emulsifier blend. Rice cake batter was formulated with different gums (xanthan gum, guar gum, locust bean gum, kappa-carrageenan, hydroxy propyl methyl cellulose (HPMC), xanthan-guar gum blend and xanthan-kappa-carrageenan gum blend) and an emulsifier blend (Purawave (TM)). As a control cake, batters containing no gum and emulsifier blend were used.
Subject Keywords
Baking
,
Batter rice cake
,
Rheology
,
Gum
,
Emulsifier
URI
https://hdl.handle.net/11511/45773
Journal
FOOD HYDROCOLLOIDS
DOI
https://doi.org/10.1016/j.foodhyd.2006.11.016
Collections
Department of Food Engineering, Article