2014•Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and TechnologyOpen access
Studies on the Preparation of Aglutenic Foam Type of Pastry Product Using Different Flour Combinations
Simona MAN, Adriana Păucean, Sevastița MUSTE, Anamaria POP
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Abstract
The study aimed to obtain a mechanically loose gluten free pastry (leaf roulade) by using glutenfree flour: corn flour and rice flour and cornstarch.The samples obtained were compared with a control sample of only wheat flour.To optimize the recipe were made four experimental variants, flour and starch is used in different proportions.Version 1 (control sample) who used wheat flour WF) in 100%, Version 2 consisting of 20% maize flour (MF), 16 % rice flour (RF), 64% corn starch (CS); Version 3 consisting of: 10% of maize flour (MF), 10% of rice flour (RF), 80% corn starch (CS).The experimental variants was analyzed for physico-chemical: length, width, thickness, specific gravity, moisture and carbohydrates.The sensory attributes, were evaluated by a group of untrained panellists, using a 9-point Hedonic scale.
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