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The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients
Author(s) -
Preichardt Leidi D.,
Vendruscolo Claire T.,
Gularte Márcia A.,
Moreira Angelita da S.
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02788.x
Subject(s) - xanthan gum , food science , gluten free , rice flour , chemistry , gluten , wheat flour , mathematics , materials science , raw material , rheology , organic chemistry , composite material
Summary The aim of this study was to compare the characteristics of gluten free cakes prepared with rice and corn flours and with different concentrations of xanthan gum. Three formulae were created, F1, F2, and F3, with xanthan 0.2%, 0.3% and 0.4%, respectively. Two controls were used, both without xanthan: C1 and C2 (with wheat flour instead of rice flour). The cakes were characterised with chemical, physical, and sensory analysis. The sensory attributes of preference only of the gluten free F2 and F3 cakes were tested. Cakes formulated with xanthan gum displayed improved quality characteristics such as increased specific volume, enhanced texture in terms of decreased firmness, and delayed staling. The F2 and F3 formulated cakes presented desirable quality characteristics that resembled the physical, chemical, and sensory attributes of traditional cakes formulated with wheat flour.