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In this study the effect of resistant starch (RS) addition on gluten-free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten-free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS.

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Sugar has multiple roles in baked products; competing for water and as such reducing starch gelatinisation and gluten development, behaving as a fluid during cooking, recrystallising on cooling; roles which influence properties such as aeration, texture and mouthfeel. Partial replacement with inulin, can provide beneficial nutritional and functional properties. This paper investigated the degree of polymerisation (DP) of two commercial inulins and their influence on baked product properties as a 30% sugar replacer. The two inulins varied substantially in their proportion of longer fructans (32.7% compared to 17.5% of DP > 11). The lower DP inulin led to a cake batter with very similar viscoelastic properties to the standard sugar batter, and subsequently to a very similar baked cake crumb structure, cake texture and mouthfeel. The higher DP inulin led to a more viscous batter, and cake with a less homogenous crumb structure that was perceived to be dryer and more mouthcoating. The subsequent use of the lower DP inulin in a biscuit formulation resulted in a slightly less elastic dough and consequently a softer and less crunchy biscuit. In summary, the success of inulin in providing functional properties that can enable sugar reduction in baked products is dependent on the degree of polymerisation of the inulin and rheological parameters needed in the specific bakery matrix.

11Many different raw materials have been proposed for producing nutritious gluten free breads, but rarely 12there is a parallel analysis of the effect of physical treatment on those ingredients. The aim of this study 13 was to incorporate carob flour fractions of varying particle size on rice gluten-free breads prepared with

In this study, gluten-free doughs with rice flour, substituted by 15% fractions of different carob seed flours, were prepared by varying their water content. The coarse carob fraction A (median particle size of flour, D50: 258.55 μm) was rich in fibers, fraction B (D50: 174.73 μm) was rich in protein, C (D50: 126.37 μm) was rich in germ protein, and fraction D (D50: 80.36 μm) was a mix, reconstituted from the other fractions and pulverized using a jet mill. Τhe experimental data of the dough’s volume over time were fitted to the Gompertz model for each carob fraction and water content. The calculated parameters of the model were the maximum relative volume expansion ratio (a), the maximum specific volume growth rate (μ), and the time lag of the leavening process (tlag). Gompertz’s equation adequately described the individual experimental curves. In the next step, a composite model was applied for each carob fraction where the parameters a and tlag were expressed as quadratic functions of water content levels (W), while μ was linearly dependent on W. Each carob fraction presented an optimum water content level for which dough height was maximized and time lag was minimized. Optimized dough volume could be predicted by the composite model; it was shifted to lower values as finer carob flour was used. In respect to baked products, softer breads were produced using finer carob flour and porosity values were higher at optimum water content levels. The investigated fermentation kinetics’ models provide significant information about the role of water and carob flour on gluten-free dough development and bread volume expansion.