Particle size distribution of soy flour affecting the quality of enriched gluten-free cakes

Dhen, Nahla; Román, Laura; Rejeb, Ines Ben; Martínez, Mario M.; Garogouri, Mohamed; Gómez, Manuel

doi:10.1016/j.lwt.2015.10.032

Cited by 55 publications

(51 citation statements)

References 25 publications

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“…The increase in the hardness of cakes as the chia seeds flour replaced rice flour level increased in gluten-free layer cakes may be attributed to the increase in protein and chia seed gum content from chia seed flour (Table 5). The same result was also found in the study conducted by Dhen et al (2016). The higher protein and gum content and lower starch content may influence the development of the gluten-free layer cake since starch is responsible for achieving the final structure, gelatinizing, and increasing the viscosity of the batter during baking.…”

Section: Integrated Food Sciencementioning

confidence: 99%

“…Gluten-containing cereals such as barley, rye, and wheat that cause the sensitive enteropathy (Capriles & Arêas, 2014) are often replaced with corn, millet, sorghum flours, or legume (Dhen et al, 2016;Gularte, Gómez, & Rosell, 2011;Marston, Khouryieh, & Aramouni, 2016). But, gluten-free products tend to have low protein and fiber content in comparison with wheat products (Dhen et al, 2016;Jnawali et al, 2016). They are usually characterized by lower palatability and nutritional value than gluten-containing foods.…”

Section: Introductionmentioning

confidence: 99%

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

Sung

Chiu

Sun

et al. 2020

Journal of Food Science

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The purpose of this research was to incorporate 0% to 30% chia seed flour into rice flour gluten‐free layer cake and evaluate its effect on nutritional qualities and physicochemical properties. The supplement of chia seed flour resulted in higher batter viscosity, hardness of gluten free layer cake, crude protein, fat, ash, α‐linolenic acid (increase up to 10.2% of total fatty acid), total phenolics content, and reducing power but the lower crust, crumb white index, cohesiveness, and resilience of gluten‐free layer cake was found. Substitution of rice flour with 10% prehydrated chia seed flour can achieve a higher center height and volume index of gluten‐free layer cakes. Higher carosine and angiotension I‐converting enzyme (ACE) inhibitory activity was observed in the supplement of 10% chia seed flour when compared to a rice flour layer cake. Gluten‐free layer cake with 10% prehydrated chia seeds flour had similar overall acceptability, texture, flavor, and odor scores except for lower appearance score to those of gluten‐free layer cake made with 100% rice flour and layer cake made with 100% wheat flour. Incorporation of 10% prehydrated chia seed flour results in more desirable volume index of gluten‐free layer cake and it is feasible for gluten‐free layer cake application. Gluten‐free layer cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of chia seed flour.

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Section: Integrated Food Sciencementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Sung

Chiu

Sun

et al. 2020

Journal of Food Science

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“…The increase in the hardness of cakes as the flaxseed flour replaced rice flour level at 60% in gluten-free layer cakes may cause the batter viscosity too high to expand the cake structure which forms a compact structure and may be also attributed the increase in protein content from flaxseed flour. The higher protein content and lower starch content of flaxseed flour may also influence the development of the gluten-free layer cake, since starch is responsible for achieving the final structure, gelatinizing and increasing the consistency of the batter during baking [6]. C: control gluten-free cake; F20: gluten-free cake supplemented with 20% of flaxseed flour; F40: gluten-free cake supplemented with 40% of flaxseed flour; F60: gluten-free cake supplemented with 60% of flaxseed flour; X: gluten-free cake supplemented with 0.8% of xanthan gum; WF: cake supplemented with 100% of wheat flour.…”

Section: Color and Texture Of Gluten-free Layer Cakesmentioning

confidence: 99%

“…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].…”

Section: Introductionmentioning

confidence: 99%

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

Sung¹,

Chai²

2017

JFNR

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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.

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