For the master thesis we have prepared gluten-free sponge cakes with the addition of hydrocolloids xanthan and guar gum and their combinations. We monitored the effect of the addition of individual and combined hydrocolloid additives on the rheological, physicochemical and sensory properties of the sponge cake. The task was aimed on bringing gluten-free sponge cake as close as possible to the classic wheat flour sponge cake in terms of sensory and textural properties. We prepared six different sponge cakes in three batches; control sponge cake K of wheat flour TYPE 500, sponge cake R made of 100 % rice flour, sponge cake RX made of 100 % rice flour with the addition of 1 % xanthan, sponge cake RG made of 100 % rice flour with the addition of 1 % guar gum, sponge cake RXG made of 100 % rice flour with a combination of 0.5 % xanthan and 0.5 % guar gum and sponge cake RSXG made from 50 % rice flour, 50 % corn starch in a combination of 0.5 % xanthan and 0.5 % guar gum. After experimental work and analysis, we observed that gluten-free sponge cakes differed significantly in sensory and physicochemical properties from the control sponge cake. In gluten-free sponge cakes, we determined an expected lower content of protein and water, a higher content of carbohydrates and a higher energy value. The sponge cake, prepared from a combination of rice flour and corn starch, with the addition of 0.5 % xanthan and 0.5 % guar gum, was closest to the control biscuit in terms of sensory and textural properties.
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