Effects of some hydrocolloids that are used for gluten free cake production on quality parameters

In this study, the main aim is to examine the usage of some hydrocolloids and with different combinations and the effects on quality of gluten free cake baking that can be consumed by coeliac patiens. Xhantan Gum, Guar Gum and Hydroxipropilmethylcelulose (Hpmc) alone and combinations were used for that reason. Gums and its combinations were used with the %0.5, %1.0 and %1.5 levels in angel food cake studies.This research results showed that hydrocolloids gave better speciality to angel food cake production when they were used with combinations rather than individually usage and when hydrocolloid used with increased levels (%0.5, %1.0, and %1.5). The results of product volume, total volume, symetric index values also increased gradually.As a result, angel food cakes that were produced by usage of triple combination of hydrocolloids gave better resuls than individual usage and the best baked cake results were obtained from of triple combination of plant gums of Xhantan Gum, Guar Gum ve Hpmc hydrocolloids.