Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
September 2, 2014International Journal of Food Engineering

Optimization of Gluten-Free Cake Prepared from Chestnut Flour and Transglutaminase: Response Surface Methodology Approach

View Full Paper
Ask AI
Bookmark
Share

Authors

ÖYÖnder YıldızİDİsmail Sait Doğan

Discussion

Loading...

Member takes

Overview

Experimental study demonstrates successful optimization of gluten-free cake using chestnut flour, gums, and transglutaminase, suggesting viable alternatives to traditional wheat formulas.

Key Points

  • To evaluate the use of chestnut flour in gluten-free cake formulations and optimize ingredient ratios using response surface methodology and transglutaminase supplementation.
  • Applied response surface methodology to model the effects of water, potato starch, and a xanthan-guar gum blend on cake crust, crumb, texture, and sensory attributes.
  • Evaluated four concentrations of transglutaminase incorporated into both the control and optimized gluten-free formulations.
  • Optimal formulation parameters were determined to be a 7:3 chestnut flour-to-potato starch ratio with 0.225% xanthan gum and 0.075% guar gum.
  • Supplementation with 0.25% transglutaminase yielded the highest overall desirability value in the optimized gluten-free recipe.
  • Sensory analysis revealed no statistically significant differences in consumer acceptability between the optimized gluten-free cake and the control cake.

Cite This Study

Yıldız et al. (2014) studied this question.

synapsesocial.com/papers/6a96cb3637dc33ab6afbc76ahttps://doi.org/10.1515/ijfe-2014-0024
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched one closely related paper. Consider it for comparative context:

  1. 1Improvement of Quality of Gluten-free Layer Cakes2009 · 39 citations