ویژگی های رئولوژیکی کیک اسفنجی بر پایه آرد برنج و جوانه گندم

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Fatma, L., Ahmed, A., Rezq, M., and Rhman, M. 2010. Additional effect of defatted wheat germ protein isolate on nutritional value and functional properties of yogurts and biscuits. Australian Journal of Basic and Applied Sciences 4(8): 3139–3147.
Gallagher, E., Gormley, T.R., and Arendt, E.K. 2004. Recent advances in the formulation of gluten-free cereal-based products. Trends in Food Science and Technology 15: 143-152.
Gomez, M.B., Oliete, C.M., Rosell, Pando, V., and Fernndez, E. 2008. Studies on cake quality made of wheat-chickpea flour blends. LWT Food Science and technology 41: 1701–1709.
Gomez, M., Gonzalez, J., and Oliete, B. 2012. Effect of extruded wheat germ on dough rheology and bread quality. Food Bioprocess Technology 5(6): 2409-2418.
Guadarrama-Lezama, A.Y., Carrillo-Navas, H., Pérez-Alonso, C., Vernon-Carter, E.J., and Alvarez Ramirez, J. 2016. Thermal and rheological properties of sponge cake batters and texture and microstructural characteristics of sponge cake made with native corn starch in partial or total replacement of wheat flour. LWT - Food Science and Technology 70: 46-54.
 Gujral, H.S., and Rosell, C.M. 2004. Functionality of rice flour modified with a microbial transglutaminase. Journal of Cereal Science, 39: 225–230.
 Gularte, M.A., de la Hera, E., Gomez, M., and Rosell C.M. 2012. Effect of different fibers on batter and gluten-free layer cake properties.  LWT-Food Science and Technology 48 (2:(209-214.
Hassan, H.M.M., Afify, A.S., Basyiony, A.E., Ahmed, A.E., and Ghada, T. 2010. Nutritional and functional properties of defatted wheat protein isolates. Australian Journal of Basic and Applied Sciences, 4(2): 348–358.
Liu, H., Xu, X.M., and Guo, Sh.D. 2007. Rheological, texture and sensory properties of low fat mayonnaise with different fat mimetics. Journal of Food Science and Technology 40: 946–954.
Lorenzo, G., Zaritzky, N., and Califano, A. 2008. Modeling rheological properties of low in fat O/W emulsions stabilized with xanthan/guar mixtures. International Food Research Journal, 41(5): 487–494.
Mastakidou, A., Blekas, G., and Paraskevopoulou, A. 2010. Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil. LWT-Food Science and Technology, 43: 949-957.
Marco, C., and Rosell, C.M. 2008. Functional and rheological properties of protein enriched gluten free composite flours. Journal of Food Engineering, 88: 94–103.
Ogan, S.F., Sahin, S., and Sumnu, G. 2005. Effect of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering 71: 127–132.
Rahbari, M., Aalami, M., Kashaninehad, M., Maghsoudlou, Y., and Amiri Aghdaei, S.S. 2014. A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate. Journal of Food Science and Technology DOI 10.1007/s13197-014-1389-4.
Renzetti, S., Bello, F., and Arendt, E.K. 2008. Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. Journal of Cereal Science, 48: 33-45.
 Ronda, F., Oliete, B., Gomez, M., Caballero, P., and Pando, V. 2011. Rheological study of layer cake batters made with soybean protein isolate and different starch sources. Journal of Food Engineering 112: 272-277.
 Turabi, E., Sumnu, G., and Sahin, S.  2008. Rheological properties and quality of rice cake formulated with different gums and an emulsifier blend. Food Hydrocolloids 22: 305-312.
Xue, J., and Ngadi, M. 2007. Rheological properties of batter systems containing different combinations of flours and hydrocolloids. Journal of the Science of Food and Agriculture, 87: 1292-1300.
Zhu, K.X., Zhou, H.M., and Qian, H.F. 2006. Proteins extracted from defatted wheat germ: nutritional and structural properties. Cereal Chemistry,83(1): 69–75.