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

Autores

  • Viviane Borges Vallejos Universidade Federal de Rio Grande
  • Tainara de Moraes Crizel Universidade Federal do Rio Grande do Sul
  • Myriam de las Mercedes Salas-Mellado Universidade Federal de Rio Grande

DOI:

https://doi.org/10.5433/1679-0359.2015v36n3p1317

Palavras-chave:

Rice flour, Hydrocolloids.

Resumo

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.

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Biografia do Autor

Viviane Borges Vallejos, Universidade Federal de Rio Grande

Discente de Doutorado em Engenharia e Ciência de Alimentos, Universidade Federal de Rio Grande, FURG, Rio Grande, RS, Brasil.

Tainara de Moraes Crizel, Universidade Federal do Rio Grande do Sul

Discente de Doutorado em Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul, UFRGS, Porto Alegre, RS, Brasil.

Myriam de las Mercedes Salas-Mellado, Universidade Federal de Rio Grande

Profª, Escola de Química e Alimentos, Universidade Federal de Rio Grande, FURG, Rio Grande, RS, Brasil.

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Publicado

2015-06-10

Como Citar

Vallejos, V. B., Crizel, T. de M., & Salas-Mellado, M. de las M. (2015). Development of gluten-free cakes with the addition of methylcellulose and xanthan gum. Semina: Ciências Agrárias, 36(3), 1317–1328. https://doi.org/10.5433/1679-0359.2015v36n3p1317

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