naa a22 4500 510724663 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130901xx s 000 0 eng 10.1007/s11947-012-0922-6 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0922-6 Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes [Elektronische Daten] [Esther de la Hera, Mario Martinez, Bonastre Oliete, Manuel Gómez] There is a growing interest in developing gluten-free bakery products in recent time. In cake making, gluten network formation is not essential, but hardly any information exists about the influence of the gluten-free flour characteristics affecting the final cake product. This study analyses the influence of two different rice cultivars (short and long) with different flour particle size in batter characteristics (specific volume, viscosity and internal structure) and in sponge and layer cake formulas (volume, shape, texture and colour). During starch gelatinization, the finest flours (median particle size finer than 100μm) increased their viscosity and reached the peak viscosity (RVA) later than the coarsest flours. Moreover, the finest flours gave batters with lower specific volumes but with an air distribution in smaller and uniform bubbles in both formulas. These flours also produced higher volume and lower firmness in sponge cakes and greater symmetry index both in sponge and layer cakes. The rice type also influenced batter and cakes characteristics but in a lesser extent. The different results obtained depending on the rice flour particle size, type flour and cake formulation indicate the need to define them both in industrial specifications and in research studies. Springer Science+Business Media, LLC, 2012 Gluten free nationallicence Rice flour nationallicence Particle size nationallicence Sponge cake nationallicence Layer cake nationallicence de la Hera Esther Food Technology Area. E.T.S. Ingenierías Agrarias, Valladolid University, 34004, Palencia, Spain aut Martinez Mario Food Technology Area. E.T.S. Ingenierías Agrarias, Valladolid University, 34004, Palencia, Spain aut Oliete Bonastre Food Technology Area. E.T.S. Ingenierías Agrarias, Valladolid University, 34004, Palencia, Spain aut Gómez Manuel Food Technology Area. E.T.S. Ingenierías Agrarias, Valladolid University, 34004, Palencia, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2280-2288 1935-5130 6:9<2280 2013 6 11947 https://doi.org/10.1007/s11947-012-0922-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0922-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- de la Hera Esther Food Technology Area. E.T.S. Ingenierías Agrarias, Valladolid University, 34004, Palencia, Spain aut NATIONALLICENCE 700 1- Martinez Mario Food Technology Area. E.T.S. Ingenierías Agrarias, Valladolid University, 34004, Palencia, Spain aut NATIONALLICENCE 700 1- Oliete Bonastre Food Technology Area. E.T.S. Ingenierías Agrarias, Valladolid University, 34004, Palencia, Spain aut NATIONALLICENCE 700 1- Gómez Manuel Food Technology Area. E.T.S. Ingenierías Agrarias, Valladolid University, 34004, Palencia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/9(2013-09-01), 2280-2288 1935-5130 6:9<2280 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer