Estabilidade microbiológica e físico-química de misturas para bolo sem glúten e qualidade dos bolos prontos para consumo/Microbiological and physicochemical stability of gluten-free cake mixtures and quality of ready cakes for consumption

The aim of this study was to evaluate the microbiological and physicochemical stability of mixtures for gluten-free cake, stored for 240 days, as well as, the quality of their baked cakes. The gluten-free formulations contain flour of broken rice (FAC) and extruded broken beans (FFE) in total replac...

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Bibliographic Details

Published in:	Revista brasileira de tecnologia de alimentos Vol. 17; no. 4; p. 283
Main Authors:	Gomes, Luciana de Oliveira Froes, Santiago, Raquel de Andrade Cardoso, Koakuzu, Selma Nakamoto, Bassinello, Priscila Zaczuk
Format:	Journal Article
Language:	Portuguese
Published:	Campinas Instituto de Tecnologia de Alimentos (ITAL) 01-10-2014
Subjects:	Baked goods Food quality Food science Microbiology Moisture content
Online Access:	Get full text
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