Development of gluten-free cakes with the addition of methylcellulose and xanthan gum
The removal of gluten results in many baking problems and many gluten-free products currently available in the market are of low quality. The addition of hydrocolloids, however, is an option to improve technological characteristics. The objective of this study was to evaluate the influence of the ad...
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Universidade Estadual de Londrina
2015-06-01
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doaj-94516311038941e6b696d38e7d5764672020-11-24T23:42:42ZengUniversidade Estadual de LondrinaSemina: Ciências Agrárias1676-546X1679-03592015-06-013631317132810.5433/1679-0359.2015v36n3p1317Development of gluten-free cakes with the addition of methylcellulose and xanthan gumViviane Borges Vallejos 0Tainara de Moraes Crizel 1Myriam de las Mercedes Salas-Mellado 2Universidade Federal de Rio GrandeUniversidade Federal do Rio Grande do SulUniversidade Federal de Rio GrandeThe removal of gluten results in many baking problems and many gluten-free products currently available in the market are of low quality. The addition of hydrocolloids, however, is an option to improve technological characteristics. The objective of this study was to evaluate the influence of the addition of methylcellulose and xanthan gum on the technological characteristics of gluten-free cakes made with 100% rice flour. Cakes using hydrocolloids at different concentrations were developed through an experimental design that evaluated technological features such as specific volume, crumb hardness and overall quality score. Mathematical models were obtained to describe the hardness and the score of cakes as a function of the addition of xanthan and methylcellulose. The smallest value of crumb hardness of the cakes was obtained when concentrations of 0.4% xanthan and 2% methylcellulose were added. With regards to the score, the highest value was obtained with the lowest levels of hydrocolloids, whose formulation contained 0.2% xanthan gum and 1% methylcellulose. It can be concluded that the addition of xanthan gum and methylcellulose enabled the development of a gluten-free cake with a softer crumb that presents technological quality attributes similar to that of a wheat cake. http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/18208Rice flour; Hydrocolloids |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Viviane Borges Vallejos Tainara de Moraes Crizel Myriam de las Mercedes Salas-Mellado |
spellingShingle |
Viviane Borges Vallejos Tainara de Moraes Crizel Myriam de las Mercedes Salas-Mellado Development of gluten-free cakes with the addition of methylcellulose and xanthan gum Semina: Ciências Agrárias Rice flour; Hydrocolloids |
author_facet |
Viviane Borges Vallejos Tainara de Moraes Crizel Myriam de las Mercedes Salas-Mellado |
author_sort |
Viviane Borges Vallejos |
title |
Development of gluten-free cakes with the addition of methylcellulose and xanthan gum |
title_short |
Development of gluten-free cakes with the addition of methylcellulose and xanthan gum |
title_full |
Development of gluten-free cakes with the addition of methylcellulose and xanthan gum |
title_fullStr |
Development of gluten-free cakes with the addition of methylcellulose and xanthan gum |
title_full_unstemmed |
Development of gluten-free cakes with the addition of methylcellulose and xanthan gum |
title_sort |
development of gluten-free cakes with the addition of methylcellulose and xanthan gum |
publisher |
Universidade Estadual de Londrina |
series |
Semina: Ciências Agrárias |
issn |
1676-546X 1679-0359 |
publishDate |
2015-06-01 |
description |
The removal of gluten results in many baking problems and many gluten-free products currently available in the market are of low quality. The addition of hydrocolloids, however, is an option to improve technological characteristics. The objective of this study was to evaluate the influence of the addition of methylcellulose and xanthan gum on the technological characteristics of gluten-free cakes made with 100% rice flour. Cakes using hydrocolloids at different concentrations were developed through an experimental design that evaluated technological features such as specific volume, crumb hardness and overall quality score. Mathematical models were obtained to describe the hardness and the score of cakes as a function of the addition of xanthan and methylcellulose. The smallest value of crumb hardness of the cakes was obtained when concentrations of 0.4% xanthan and 2% methylcellulose were added. With regards to the score, the highest value was obtained with the lowest levels of hydrocolloids, whose formulation contained 0.2% xanthan gum and 1% methylcellulose. It can be concluded that the addition of xanthan gum and methylcellulose enabled the development of a gluten-free cake with a softer crumb that presents technological quality attributes similar to that of a wheat cake.
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topic |
Rice flour; Hydrocolloids |
url |
http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/18208 |
work_keys_str_mv |
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