Publication: Comparative properties of cakes prepared from rice flour and wheat flour
Issued Date
2000-01-01
Resource Type
ISSN
14382385
14382377
14382377
Other identifier(s)
2-s2.0-2342592131
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Mahidol University
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SCOPUS
Bibliographic Citation
European Food Research and Technology. Vol.211, No.2 (2000), 117-120
Suggested Citation
Saiyavit Varavinit, Sujin Shobsngob Comparative properties of cakes prepared from rice flour and wheat flour. European Food Research and Technology. Vol.211, No.2 (2000), 117-120. doi:10.1007/s002179900124 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/25818
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Title
Comparative properties of cakes prepared from rice flour and wheat flour
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Abstract
The characteristics of butter cakes prepared from rice flour and wheat flour were compared. It was found that cake prepared from a mixture of rice flour, cross-linked rice flour and pregelatinized tapioca starch powder in the ratio 25:70:5 was similar to wheat flour butter cake. The pregelatinized tapioca starch acted as a binder to augment the rice starch, give the cake body and ensure that its texture was not too fragile. In this respect, it perfomed the same functions as wheat gluten in wheat flour. The modified rice flour provided good cake texture and overall properties similar to those of the cake prepared from wheat flour. Sensory evaluations on color, general appearance, flavor, texture, taste and overall acceptability for cakes made from wheat flour and modified rice flour were not significantly different (P < 0.05). © Springer-Verlag 2000.