Science and Education Publishing
From Scientific Research to Knowledge
Submission
Browse by Subjects
Search
Journal Home
For Authors
Online Submission
Current Issue
Archive
About Us
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
Full size table and legend
Table 2. Viscosity and density of gluten-free layer cake batter
Full size table and legend
Table 3. Comparison on center height, volume, symmetry and uniformity of gluten-free cake supplemented with xanthan gum.
Full size table and legend
Table 4. Comparison on texture parameters of gluten-free cake supplemented with xanthan gum.
Full size table and legend
Table 5. Proximate composition of gluten-free cake.
Full size table and legend
Table 6. Colour of gluten-free cake crust and crumb
Full size table and legend
Table 7. Hardness and springiness changes of gluten-free cake during 6 days storage at room temperature.
Full size table and legend
Table 8. Sensory evaluation of gluten-free layer cake.
Full size table and legend
Table 9. The correlation coefficient between the amount of flaxseed flour and the test results.
Full size table and legend