Corn starch and egg white enriched gluten-free chickpea flour batters: physical, functional and rheological properties
Ten 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.
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| Main Authors: | , , |
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| Format: | artículo biblioteca |
| Published: |
Taylor & Francis
2017
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| Subjects: | Muffin batter, Gluten-free, Corn starchs, Egg white, Chickpea flour, |
| Online Access: | http://hdl.handle.net/10261/171220 http://dx.doi.org/10.13039/501100003329 |
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