@article{jfnr20175101,
author={{Sung, Wen Chieh and Chai, Pei-Shan},
title={Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties},
journal={Journal of Food and Nutrition Research},
volume={5},
number={10},
pages={717--728},
year={2017},
url={http://pubs.sciepub.com/jfnr/5/10/1},
issn={2333-1240},
abstract={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 ¦Á-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.},
doi={10.12691/jfnr-5-10-1}
publisher={Science and Education Publishing}
}