Development of gluten-free cakes with the addition of methylcellulose and xanthan gum

Abstract

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. Key words: Rice flour, hydrocolloids ResumoA remoção do glúten resulta em problemas para a panificação e muitos dos produtos sem glúten disponíveis no mercado são de baixa qualidade, contudo a adição de hidrocolóides é uma opção para melhorar suas características tecnológicas. Este trabalho teve como objetivo avaliar a influência da adição de metilcelulose e goma xantana nas características tecnológicas de bolos sem glúten elaborados com 100% de farinha de arroz. Foram elaborados bolos utilizando hidrocolóides em diferentes concentrações através de planejamento experimental, sendo avaliadas características tecnológicas como volume específico, dureza do miolo e pontuação total. Foram obtidos modelos matemáticos para descrever a dureza e a pontuação dos bolos, em função da adição de xantana e metilcelulose. O menor valor de dureza do miolo dos bolos foi obtido quando adicionadas as concentrações de 0,4% de xantana e 2% de metilcelulose. Em relação a pontuação, o maior valor foi obtido com os menores teores dos hidrocolóides, cuja formulação continha 0,2% de goma xantana e 1% de metilcelulose. Pode-se concluir que a adição de goma xantana e metilcelulose proporcionou o desenvolvimento de um bolo sem glúten com miolo mais macio e apresentando atributos de qualidade tecnológica semelhantes a um bolo de trigo. Palavras-chave: Farinha de arroz, hidrocolóides

Obtaining and characterization of olive (Olea europaeaL.) pomace flour: An investigation on its applicability in gluten‐free cake formulations added with xanthan

“…According to experiments, CF and RF alone had a hardening-inducing effect on GF cakes without XG, while this effect is attenuated when OPF was added. A more flexible network in gluten-hydrocolloid-starch matrices attributed to the increased molecular mobility with XG presence has been reported(Linlaud et al, 2011), and similar behavior of this gum in GF cake batter may explain softer cake crumb, especially in GF cakes without OPF.Our main goal was to obtain, characterize, and assess the potential of OPF in association with conventional GF flours (with and without XG) in replacing wheat flour in cake formulations.Regarding the improvement of quality flour-based foods by addition of hydrocolloids and alternative flours derived from OP, one can state that a nutritional and technological quality improvement of such products is likely to occur mainly related to the positive effect of antioxidants, fibers(Cedola et al, 2020;Jahanbakhshi & Ansari, 2020;Ribeiro et al, 2020), and gelling agents(Linlaud et al, 2011;Preichardt et al, 2011;Vallejos, De Moraes Crizel, & De Las Mercedes Salas-Mellado, Vallejos et al, 2015). Given the obtained results, better results of OPF and XG inclusion in GF cake formulations are obtained when OPF is rather combined with only CF (F2) or RF (F3) instead of a CF/RF mix (F1) because these formulations were more alike the traditional (control) wheat-based cake, except for the crumb color.…”