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

Abstract

The aim of this study was to evaluate the influence of incorporation of xanthan gum and flaxseed flour on physicochemical, antioxidant properties and qualities of gluten-free layer cake replaced rice flour up to 60%. The incorporation of flaxseed flour increased crude protein, crude fat, ash and α-linolenic acid (increase up to 14.67% of total fatty acid with the replacement of 60% rice flour). Replacement of rice flour with flaxseed flour can mitigate the rate of hardness increase in gluten-free layer cakes. Significantly higher total phenolics content (114% increase), 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical scavenging activity (124% increase) and reducing power (213% increase) was observed in the addition of flaxseed flour comparing to rice flour layer cake. 60% Flaxseed flour supplemented cake resulted in higher batter viscosity but lower crust and crumb white index, batter density, center height, volume index and symmetry index of gluten-free layer cake. Sensory evaluation showed rice flour gluten-free layer cake with 0.8% xanthan gum addition had higher aroma, texture, flavor and overall acceptability followed by 40% flaxseed flour replaced cake. Incorporation of 40% flaxseed flour results in better characteristics gluten-free layer cakes and it is feasible for gluten-free cake application.

Incorporation of chia seed flour into gluten‐free rice layer cake: Effects on nutritional quality and physicochemical properties

“…2.1.1 Gluten-free layer cake preparation. Gluten-free layer cakes were made according to the method of Sung and Chai (2017) by a single-bowl mixing procedure. The basic recipes for a gluten-free layer cake replaced formulations up to rice flour with Notes.…”

“…The center height and volume index decreased as the replaced amount reached 30%. Studies on xanthan gum addition (0.2% to 1.0%) have shown that the addition of xanthan gum can increase batter viscosity and improve the center height, volume, symmetry, and uniformity of a gluten-free layer cake to the highest index values of 0.8% xanthan gum addition (Sung & Chai, 2017).…”

“…Although there was no official statistical report about celiac disease in Taiwan, it was observed that among children with chronic diarrhea, 12% of children were with suspected celiac disease (Liu, 2017). Our previous study has been made to replace wheat flour with flaxseed meal with 0.8% xanthan gum to make gluten-free layer cakes (Sung & Chai, 2017) and to evaluate the effects of chemical composition and quality of the resulting cakes. The results show that the supplement of 40% flaxseed and 0.8% xanthan gum can increase its alpha-linolenic acid content, the specific volume and antioxidant properties of the cake.…”

“…High level of xanthan gum (1%) decreased the center height, volume (p < 0.05), and uniformity index of gluten-free layer cakes (Sung & Chai, 2017). Our results agree with the finding that when high levels of chia seed flour (30%) are added to the gluten-free layer cake, its volume decreases.…”

“…It may be due to the fact that the batter viscosity is over the optimal processing condition. Crumb hardness increases when the batter viscosity is too high which results in a lower expansion during baking explaining the high crumb hardness, low volume index, and center height with 1% xanthan gum addition (Sung & Chai, 2017).…”