Formulations of gluten-free cookies based on rice and buckwheat flour in three different
ratios, 90/10, 80/20 and 70/30, were developed. The aim of this research was to characterise …

This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of
rice and maize flours for the production of gluten-free sponge cakes. This was obtained by …

In present study influence of whey protein concentrate (WPC) and potato starch (PS) on the
production of water chestnut flour (WCF) based gluten free cookie dough its rheological …

In the present study, the influence of buckwheat flour and carboxymethyl cellulose (CMC) on
the production of sheetable gluten-free cookie dough of acceptable rheological properties …

Publisher Summary The most recent developments and progress in the utilization of gums
can be found in the field of edible coatings. Edible and biodegradable films have the …

We developed a gluten-free soy donut with HPMC (Hydroxypropyl methylcellulose) and
investigated the effects of HPMC on the quality of a soy donut depending on the different …

This study investigated the influence of hydrocolloid–flour mixtures on textural, structural, oil
absorption and optical characteristics of batter-coated fried meat. The batter coatings were …

In this study, the influences of microwave frying and various flour types on microstructure of
batter coatings were investigated. Control batter formulation contained only wheat and corn …

Wheat starches with different degrees of cross-linking were used to study the effect of starch
gelatinization in the batter and crust characteristics of deep-fried battered food. Pasting …

To understand the effect of the interaction between wheat starch (WS) and wheat gluten
(WG) on batter characteristics and oil penetration of deep‐fried breaded fish nuggets, batters …