Effect of different fibers on batter and gluten-free layer cake properties

Abstract

a b s t r a c tThe effect of different fibers, added individually or in combination, to improve the functional properties of gluten-free layer cakes was examined. Soluble (inulin and guar gum), and insoluble (oat fiber) fibers were used to replace up to 20% of rice flour in gluten-free layer cakes formulation. The incorporation of fibers increased the batter viscosity, with the exception of inulin. Fiber enriched gluten-free cakes containing blends of oat fibereinulin resulted in improved specific volume. Significantly brighter crust and crumb was obtained in the presence of fibers, excepting the crumb of oateguar gum containing cake. Fibers and its blends increased the crumb hardness; but the smallest effect was observed with the addition of oat, individually or combined with inulin. Enriched cakes increased significantly their dietary fiber content, which was connected to the nature of the fibers added. Fibers significantly affected the in vitro hydrolysis of starch fractions, being the most pronounced effect the decrease in the slowly digestible starch. Overall combination of oat fibereinulin resulted in better gluten-free cakes.

Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties

“…An aluminum cylindrical probe (P/25A probe, 25-mm diameter) was used in a double compression test (texture profile analysis; TPA) with a compression up to 50% depth, at 2 mm/s speed test, and 30s delay between first and second compression. Hardness (N), springiness, cohesiveness, resilience was calculated from the TPA graph [8].…”

“…Therefore, wheat gluten provides a porous, spongy product with an elastic crumb after baking [4]. Because the prolamin fractions of wheat, barley or rye will cause the celiac disease [5], it is often eliminated by a change of diet to rice, corn, millet, sorghum or legume flours [6,7,8]. Hydrocolloids such as xanthan gum can improve the gas retention, dough development and work as emulsifiers through an increase in viscosity for gluten-free breads [5].…”

Application of fats in some food products

“…Therefore, it was is concluded that the application of these fibers does not degrade the quality parameters of the final product. Gularte et al (2012) conducted a study to investigate the effect of different fibers added individually or combined to improve the functional properties of gluten-free layer cakes. The authors applied mixtures of soluble and insoluble fiber in the formulations and obtained better results with the formulations containing oat cakes and inulin than those with oat and guar in a sweet bread with characteristics similar to that of the control palm oil sample, with a saturated fat reduction of about 81 % (w/w).…”

Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder

“…Highly expanded products are more aerated, which decreases their hardness. The sample with 50% whole peach palm fruit powder had the highest fiber content, making it the hardest sample because fiber increases hardness (Gularte et al, 2012). The sample with 25% whole peach palm fruit powder had intermediate fiber content, thus, intermediate hardness and higher crispness.…”