The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients
Leidi Daiana Preichardt, Claire Tondo Vendruscolo, Márcia Arocha Gularte, Angelita da Silveira Moreira
International Journal of Food Science & Technology
Abstract
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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
gluten free cakes were prepared with rice and corn flours
“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, ...”
cakes were characterized with chemical, physical, and sensory analysis
“The cakes were characterised with chemical, physical, and sensory analysis”
F2 and F3 cakes presented desirable quality characteristics
“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”