Tables index

From

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

Wen Chieh Sung, Pei-Shan Chai

Journal of Food and Nutrition Research. 2017, 5(10), 717-728 doi:10.12691/jfnr-5-10-1
  • Table 1. Formulation of gluten-free cake
  • Table 2. Viscosity and density of gluten-free layer cake batter
  • Table 3. Comparison on center height, volume, symmetry and uniformity of gluten-free cake supplemented with xanthan gum.
  • Table 4. Comparison on texture parameters of gluten-free cake supplemented with xanthan gum.
  • Table 5. Proximate composition of gluten-free cake.
  • Table 6. Colour of gluten-free cake crust and crumb
  • Table 7. Hardness and springiness changes of gluten-free cake during 6 days storage at room temperature.
  • Table 8. Sensory evaluation of gluten-free layer cake.
  • Table 9. The correlation coefficient between the amount of flaxseed flour and the test results.