Substitution of Wheat Flour using Kum Bangpra Rice Flour in Development of Gluten-Free Cake
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Abstract
Development of gluten-free cake from Kum Bangpra rice, the local rice cultivar bred by researchers from Rajamangala University of Technology Tawan-ok in Chonburi Province, was studied by substitution of Kum Bangpra rice flour (KRF) for wheat flour (WF) in cake formula. The results showed that increasing KRF substituted levels (25, 50, 75, and 100%) slightly affected specific gravity and viscosity of cake batter, however, no significant difference was observed in specific volume of KRF substituted cakes in comparison to the control cake (WF cake). Crumb color of cake progressively became darker as the level of KRF substitution increased. Texture profile analysis (TPA) and sensory evaluation of KRF substitution samples revealed that cakes with KRF had similar results compared to the control cake. Moreover, the completely KRF-substituted cake (100% KRF) provided higher liking scores of texture and overall acceptance than the control sample. Regarding the improvement of KRF cake texture by adding hydrocolloids (guar gum, xanthan gum and CMC) and increasing amount of egg white, either adding 0.25% CMC or increasing amount of egg white (to 30%) affected specific volume without significantly change in texture and sensory evaluation of the final products. This study reveals the potential of gluten-free cake development from KRF, which is suitable for celiac patients and health-concerned consumers.
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