Improvement of Quality of Gluten-free Layer Cakes

Abstract

The development and study of new gluten-free foods of high quality that are suitable for people with celiac disease is necessary since there is increasing frequency of people who have been found to be allergic to proteins in wheat flour. Rice is one of the most used cereals in these special foods elaborations. However, replacement of wheat flour by rice flour usually leads to a noticeable decrease in the quality of the products discussed in this study. This work studied the individual and combined influence of xanthan gum (XAN), emulsifier, pregelatinizated starch, and transglutaminase on quality of rice yellow layer cake (YLC) by means of a systematic study based on a two-level half-fractional factorial experimental design. Size and shape, texture, color, crumb grain profile and sensory acceptance were evaluated in YLC. XAN, white egg proteins, and emulsifier showed significant positive effects on volume, texture and crumb grain characteristics. The feasibility of rice YLC reaching acceptable levels of customer satisfaction was demonstrated.