Anca IANCU


26-70 ANALIZA COMPORTĂRII LA FIERBERE A PASTELOR AGLUTENICE DIN OREZ, PORUMB, HRIŞCĂ ŞI SOIA

BOILING BEHAVIOR ANALYSIS OF GLUTEN-FREE PASTA OF RICE, CORN, BUCKWHEAT AND SOYBEANS
In this paper is presented the boiling analysis of gluten-free pasta made by rice, corn, buckwheat, soybeans and the effects on them such as: their bonding the agglomeration tendency, boiling water sediment.
Keywords: gluten-free pasta, rice, boiling, consistency

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21-27 REOLOGIA FĂINURILOR AGLUTENICE

RHEOLOGY OF GLUTEN-FREE FLOURS
Many peoples fear the limitations and restrictions imposed by the diet,
even if it means following certain rules, life with celiac disease can be lived with
intensity and joy, because gluten-free food provided by food in quantities of
increasingly larger.
Cuvinte cheie: fără gluten, celiachie, amilază1, amidon
Keywords: gluten free, celiac disease, amylase, starch

27 REOLOGIA FĂINURILOR AGLUTENICE