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Corn starch and egg white enriched gluten-free chickpea flour batters: physical, functional and rheological properties

AuthorsHerranz, Beatriz ; Canet, Wenceslao ; Álvarez, M. Dolores
KeywordsMuffin batter
Corn starch
Egg white
Chickpea flour
Issue Date2017
PublisherTaylor & Francis
CitationInternational Journal of Food Properties 20(S1): S489-S506 (2017)
AbstractTen batter formulations were made with different chickpea flour:corn starch (CF:CS) ratios (0:0, 100:0, 75:25, 50:50, and 25:75), with or without partial replacement of whole egg with egg white (EW). EW in control gluten batter (0:0 ratio) and batters made with CS resulted in weaker structured systems. CF-based batters had more viscous behaviour than gluten ones. All batters showed time-dependence which was reduced after shearing. Batter with CF alone (100:0 ratio) without EW had the highest d43, d90, and span values. The 100:0 ratio batters were much more complex structured systems than gluten batters because of their higher protein content.
Publisher version (URL)https://doi.org/10.1080/10942912.2017.1299760
Identifiersdoi: 10.1080/10942912.2017.1299760
e-issn: 1532-2386
issn: 1094-2912
Appears in Collections:(ICTAN) Artículos
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