Gluten‐free bakery products are the definitive solution for people with celiac disease and gluten sensitivity. In this study, the production of gluten‐free sponge cake was optimized using a mixture ...design methodology. Effects of the amount of ingredients, including quinoa (Chenopodium quinoa) (6–10 g), oleaster (Eleagnus Angustifolia) (1–2 g), and pumpkin powder (Cucurbita moschata) (1–4 g) on the physicochemical characteristics and sensory qualities (color, flavor, cutability, texture, appearance, and overall acceptability) of cakes were investigated. Significant regression models that explained the effects of different amounts of flour on all response variables were determined. The proposed model in this study had high R2 and R2 (adj). Therefore, the model was approved for fitting information. Finally, a gluten‐free sponge cake recipe was formulated using 1 g of oleaster flour, 1 g of pumpkin, and 10 g of quinoa flour to achieve the desired sensory quality.
This research aimed to optimize the formulation of a sponge cake by adding quinoa, oleaster, and pumpkin flour. After completing the replacement, the resulting product is a gluten‐free cake suitable for celiac patients. Then, this study aimed to evaluate the impact of substitution on the physicochemical and sensory properties of gluten‐free sponge cakes using a mixture design methodology.
•A novel formulation of sponge cake fortified with whey protein concentrate was developed.•The incorporation of whey protein concentrates had very important effects on the all cake ...characteristics.•Two cake formulas were optimized using an experimental mixture design.
This study aimed to optimize mixtures of whey protein concentrate (WPC) and two flours of rice and maize flours for the production of gluten-free sponge cakes. This was obtained by using mixture design methodology. WPC incorporation had positive effects on specific volume and baking loss of cakes, whilst, their incorporation increased their hardness. Considering all cakes properties, two formulas F1 (78.5% Maize, 15% Rice and 6.5% WPC) and F2 (82.4% Maize, 12% Rice and 5.6% WPC) were optimized using a mixture design. The microstructure F1 was more organized and very well structured with smaller aggregates. According to the organoleptic evaluation, F1 was also most appreciated by the tasting panel. The findings of the present study indicated that maize and rice flours, and WPC could be used as a substitute for wheat flour in producing sponge cakes of high quality.
