Please use this identifier to cite or link to this item:
Title: Gluten-free biscuits with different types of flours: gluten-free biscuits with almond, chestnut and acorn flours
Authors: Dermisis, Christos
Supervisors: Zinoviadou, Kyriaki
Subjects LC: Dissertations, Academic
Cooking (Almond flour)
Cooking (Chestnut flour)
Cooking (Acorn flour)
Keywords: Gluten-free
Chemical properties
Texture analyses
Issue Date: May-2023
Publisher: Perrotis College
Cardiff Metropolitan University
Abstract: Gluten is a structural protein found in cereals, which can trigger coeliac disease. It is the biggest part of baked products and has viscoelastic and adhesive properties. It is important before begin an experiment that based on gluten-free biscuit to understand what is the role of gluten in wheat flours and how it affects the quality and structure of final product. For gluten-free biscuits substitute flours used like oat, almond, chestnut, cornflour etc. In addition, the mechanism on how to produce the product has a huge impact in industial field, that means that in which type of category it will belongs, short or hard or semisweet dough. During this thesis the aim was to develop and analyse a gluten-free biscuit based on different types of flours. Three final products were presented. Oat used as based flour (flour #1) and as flour #2 used different types in each case, for the 1st sample almond used, for the other two chestnut and acorn respectively. After the sensory analysing of them, the samples were carried out in other analyses like, moisture and water activity (aw) measurement, texture analysis at CT3-Brookfield Analyser (hardness and deformation of them) and colour quality control measurements (L*, a*, b*). Almond and chestnut products were tested positive without see any differences in the tests, acorn was that with some small measurement differences than the previous two.
Description: Includes bibliographical references, color photos, and charts.
BSc with Honors in Food Science and Technology
Length: 51 pages
Type: Dissertation
Publication Status: Not published
Restrictions: All rights reserved
Attribution-NonCommercial 4.0 International
Language: en
Appears in Collections:Dissertations

Files in This Item:
There are no files associated with this item.

This item is licensed under a Creative Commons License Creative Commons