The Effect of Hydrocollids Concentration on the Physical Properties of Gluten-Free Cake
The Effect of Hydrocollids Concentration on the Physical Properties of Gluten-Free Cake

Summary/Abstract: In the present study the influence of hydrocolloids addition at different concentration (0.45, 0.9 and 1.5 %) to gluten-free cakes was studies and the quality of cakes was investigated. Based on investigation results it was found that, with the addition of xanthan – guar gum blend at concentrations 1.5 % (50:50 ratio) to the rice flour favorable results were achieved, represented by increased specific volume, lower loss of weight and decreased hardness of the products if compared to the control. The results from the sensory test indicated that all of the sample formulations produced high consumer acceptance rating (x>6). Additionally the use of xanthan – guar gum blend (1.5 %) as well as xanthan gum (0.9 %) showed a trend to retard the staling of rice cakes in the interval between 24 and 96 hour of the storage. The enthalpy values of cakes with hydrocolloids added were lower than the control sample for the whole period of 140 h of storage.

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