Batter properties of gluten-free la

Batter properties of gluten-free layer cakes in the presence of
different fiber added are shown in Table 2. Cakes containing 20%
guar gum showed excessive consistency and it was not possible to
pour it into the pans (results not showed). Regarding the batter
density, only the one containing 20% inulin showed significant
(p < 0.05) differences compared to the control. The inulin
decreased the batter density thus inulin favors the air incorporation
during mixing. Gomez, Moraleja, et al. (2010) reported that the
addition of insoluble fibers could increase the density of wheat
based batter, but that effectwas dependent on the level and particle
size of the fibers. Those authors did not find significant differences
when oat was added. The addition of fibers increased the batter
viscosity, regardless the batter containing 20% inulin. Those results
agree with those reported by Gomez, Moraleja, et al. (2010) when

ผลลัพธ์ (อังกฤษ) 3:

Batter properties of gluten-free cakes layer in the presence of different fiber
Table added are shown in 2. Cakes containing 20 %
guar gum showed excessive consistency and it was not possible to
pour it into the pans (results not showed). Regarding
the batter density, only the one containing 20%
inulin showed significant (p<0.05.) differences compared to the control. The inulin
the batter inulin decreased density thus favors the air
incorporation during mixing. Gomez, Moraleja, et al. (2010) reported that the addition of insoluble fibers
could increase the density of wheat
based batter, but that effectwas dependent on the level and particle size of the
fibers. Those authors did not find significant differences when
oat was added.The addition of fibers increased The
batter viscosity, regardless the batter containing 20% inulin. Those
results agree with those reported by Gomez, Moraleja, et al. (2010), when