Enhancing the quality of gluten-free sponge cake using hydrocolloids

Name: Chayada Bhatpattana.

LCSH: Kasetsart University -- Theses. M.S. (Agro-Industrial Product Development) 2023.

Classification :.LCCS: TX771

LCSH: Kasetsart University. -- Department of Product Development -- Theses.

LCSH: Cake.

LCSH: Hydrocolloids.

Abstract: Cake is a type of air-leavened product and its quality depends on many factors, especially the ingredients used for batter preparation. Since celiac disease is a disorder of the immune system that is triggered by eating gluten, a protein found in wheat, therefore the developed gluten-free sponge cake could play an important role in bakery industry using other types of starch/flour. In addition, hydrocolloids could hold the shape of the cake and prevent its collapse during the preparation and baking processes. At first, information of market research related to cake was investigated using Mintel Global New Products Database (GNPD) and an online questionnaire for further application to enhance the quality according to consumer requirements. The data showed that cereal containing gluten, wheat, eggs and milk were the high percentage of allergic ingredients used in bakery products. Both Mintel GNPD and online surveys show that preferred cakes with a soft texture. To develop gluten-free bakery products, the non-gluten flours: potato starch (PS), tapioca starch (TS), glutinous rice flour (GRF) and rice flour (RF) were tested for their pasting properties with 10% w/w starch/flour dispersions. The RVA peak viscosity of PS and TS were higher than those of GRF and RF under the heating profile. On the cooling profiles of PS, TS and GRF, higher cooling rates enhanced the final viscosity and setback values (p ≤ 0.05). The gluten-free sponge cakes were prepared from TS to replace wheat flour. Hydrocolloids (carboxymethylcellulose (CMC), xanthan gum (Xan) and alginates (Alg)) were used to improve the quality of gluten-free sponge cake prepared from TS. The addition of CMC and Xan and Alg was performed in the formulations to improve the quality of gluten-free sponge cake. The results showed that these hydrocolloids could be used to enhance the quality of gluten-free sponge cake prepared from TS. Finally, the gluten-free sponge cakes prepared from flour blends of TS:GRF (75:25 and 50:50) with and without CMC and Xan (0.2, 0.4%) were prepared. The results showed that quality of those could be enhanced with CMC and Xan addition. The sensory scores of overall liking were higher than 7 (from 9 point hedonic scale) for flour blends of TS:GRF (75:25) with 0.2% Xan and 0.4% CMC addition. Therefore, gluten-free sponge cake could be developed using TS and TS/GRF with hydrocolloid addition.

Kasetsart University. Office of the University Library

Address: Bangkok

Email: tdckulib@ku.ac.th

Name: Rungnaphar Pongsawatmanit

Role: Thesis Advisor

Name: Wannasawat Ratphitagsanti

Role: Thesis Co-Advisor

Created: 2023

Modified: 2025-06-25

Issued: 2025-06-25

วิทยานิพนธ์/Thesis

วิทยานิพนธ์/Thesis

application/pdf

URL: http://www.lib.ku.ac.th/KUthesis/2566/chayada-bha-all.pdf

CallNumber: TX771.C52

eng

DegreeName: Master of Science

Level: Master's Degree

Descipline: Agro-Industrial Product Development

Grantor: Kasetsart University

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