Rheological study of layer cake batters made with soybean protein isolate and different starch sources |
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Authors: | Felicidad Ronda Bonastre OlieteManuel Gómez Pedro A CaballeroValentín Pando |
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Affiliation: | a Departamento de Ingeniería Agrícola y Forestal, Tecnología de los Alimentos, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain b Departamento de Estadística e Investigación Operativa, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain |
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Abstract: | The study of new gluten-free foods suitable for celiac people is necessary since people allergic to wheat proteins are more and more frequent. This study examined the effect of using different starch sources (rice, corn, potato and wheat) and protein types (soy protein isolate, wheat protein) at different percentages (0%, 10%, 20%), on the rheological properties of batters (flow, viscoelastic and stickiness behaviour) and on batter density and cake volume. The highest consistency, viscous and elastic moduli, and adhesive force corresponded to batters made of rice starch and soy protein isolate, which showed the most similar rheological behaviour to wheat flour batters. The batters obtained showed adequate characteristics in processing and in achieving high quality products. However, the percentages of starches and proteins should be experimentally optimized in each case. |
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Keywords: | Batter Rheology Soybean Gluten-free Cake |
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