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Physical and Textural Properties of Gluten Free Biscuits Containing Rice Flour, Soya Flour and Buckwheat Flour.

Authors :
Gogoi, M.
Barooah, M. S.
Bordoloi, P. L.
Borthakur, P. K.
Source :
Asian Journal of Dairy & Food Research; Sep2023, Vol. 42 Issue 3, p398-402, 5p
Publication Year :
2023

Abstract

Background: Gluten free biscuits are at high demand at present which is suitable for celiac patient. Many changes takes place during the preparation of biscuit may be due to ingredients used or baking process. Therefore, this research was conducted to evaluate the physical and textural properties of gluten free biscuit containing rice flour, soya flour and buckwheat flour. Methods: The experiment was carried out during the period from January, 2018 to April, 2018. Gluten free biscuits were prepared from composite flours of two varieties of rice flours, soya flour and buckwheat flour. The physical and textural properties were investigated using standard procedures. Result: Due to addition of buckwheat flour and soya flour weight and hardness of the developed biscuit was increased and diameter, thickness was decreased. Colour tends to redness and yellowness. This is due to addition of soya flour and buckwheat flour in other treatments. Therefore, gluten free biscuit can be prepared by using rice flour, soya flour and buckwheat flour with good physical and textural properties. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
09714456
Volume :
42
Issue :
3
Database :
Complementary Index
Journal :
Asian Journal of Dairy & Food Research
Publication Type :
Academic Journal
Accession number :
172863151
Full Text :
https://doi.org/10.18805/ajdfr.DR-1666