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Summary The aim of this study was to create gluten‐free chiffon cakes by replacing wheat flour with rice flour (100%, 90% and 70% w/w) and adding yam (0%–30%). The effect of yam's water‐soluble fibre on cake batter properties was studied, including batter density, specific volume, colour, texture, moisture content, water activity and volatile compounds. Results revealed that yam addition decreased crumb lightness value, crust brown index and batter density. Batter viscosity and cake specific volume increased with yam levels, with the optimal amount being 10%. Specific volume decreased at a yam addition of 30%. Twenty‐four compounds were identified in gluten‐free chiffon cake with 10% yam addition (10Y). 1‐Octen‐3‐ol was the primary contributor, accounting for 89.9% odour activity value (OAV) of the aroma with a fruity, buttery, and mushroom odour, attributed to its low threshold. In addition, aldehyde compounds including hexanal, 3‐methylbutanal, 2‐methylbutanal, pentanal, 2‐methylpropanal, nonanal, octanal and heptanal, accounting for 9% of OAV, had high perception thresholds.
Wang et al. (Sun,) studied this question.
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