The effect of whey protein concentrate and soy protein isolate with xanthan gum on the physical and rheological properties of gluten-free batter and cake
Parastoo Ghaemi
1
(
)
Saeedeh Arabshahi-Delouee
2
(
)
Mehran Alami
3
(
)
سید حسین حسینی قابوس
4
(
)
Keywords: Gluten-free cake, Physical and rheological properties, Protein compounds, Hydrocolloids,
Abstract :
Gluten-free bakery products often have unsatisfactory crust and sensory characteristics. Due to their high starch content and lack of other nutrients, they tend to become stale quickly. This study was conducted to improve the physical and rheological properties of gluten-free dough and cake made from rice flour. The study examined the impact of varying levels of whey protein concentrate and soy protein isolate (0%, 5%, and 10%) as well as different levels of xanthan gum (0%, 0.15%, and 0.3%) on specific gravity, hardness, consistency, adhesion, flow behavior, strain growth, and frequency scanning (complex viscosity) of the samples. The results indicated that increasing xanthan gum, whey protein concentrate, and soy protein isolate led to higher specific gravity, consistency index, firmness, and stickiness in the dough. The sample with 10% soy protein isolate and 0.3% xanthan gum exhibited the highest consistency (30.85 N), hardness (1.08 N), adhesion (2.74 N), and shear-thinning behavior. Sensory tests revealed that cakes containing 5% and 10% whey protein concentrate and soy protein isolate with 0.3% and 0.15% xanthan gum, respectively, received the highest overall acceptance ratings from evaluators. Based on these findings, the sample containing 10% soy protein isolate and 0.3% xanthan gum was identified as the best gluten-free cake made from rice flour
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