Effect of Gluten-Free Flours on Physical Properties of Cakes  

出　　处：《Journal of Food Science and Engineering》2011年第5期354-360,共7页食品科学与工程（英文版）（美国）

摘　　要：In this study, the effect of lupin flour （LF） and whole buckwheat flour （BF） on the physical properties of gluten-free cake was studied. LF up to 40% and BF flour up to 20% level were partially replaced with corn starch and rice flour mix in the gluten free cake recipe. Cake dough properties （specific gravity and pH）, cake properties （weight, volume, symmetry and uniformity index, hardness）, crust and crumb color values were investigated. High addition levels of LF decreased the pH values of the dough. Compared to control, volume index of the cakes improved with BF at 5% addition level or LF up to 20% level. While minimum level of the LF/BF gave softer cake texture, high substitution levels of LF （30%-40%） and BF （15%-20%） had detrimental effect on softness of the samples. All addition level of the LF increased the darkness and yellowness of the cake＇s crust and crumb, whereas BF above 5% level decreased lightness and yellowness of the samples. The high levels of LF （30%-40%） and BF （15%-20%） had reducing effect all physical properties of gluten-free cake samples.

关 键 词：Buckwheat flour lupin flour GLUTEN-FREE cake making. 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程] TS211.4[轻工技术与工程—食品科学与工程]