Effects of some emulsifiers on gluten-free cake quality

In this study, to create alternative products for celiac disease, effects of different emulsifiers on some quality properties of gluten-free cakes produced by three different formulas including rice, corn and buckwheat flours were investigated, including lecithin (LC), diacetyl tartaric ester of monoglycerides (DATEM), distilled monoglycerides (MDG) and sodium stearoyl lactylate (SSL) and commercial mixtures including Bizim Mutfak (BM) and Ovalette (OVA) are compared with control cake (wheat flour). Generally all emulsifiers have increased their volume and cohesiveness values in all formulations in which they are added. Different values of gumminess, stickiness, hardness, chewiness properties and density were obtained according to the emulsifiers used in. All emulsifiers in buckwheat flour cake formulation increased symmetry index and volume index values. Furthermore, the effects of different emulsifiers on resilence, elasticity, crust color and crumb color values have changed in different flour formulations. The closest gluten-free cakes to the control cake produced with wheat flour were obtained by adding 1% SSL with buckwheat flour, 0,5% LC with corn flour form and 6% BM emulsifier with rice flour form. These produced cakes also was evaluated with sensory tests. Control cakes had the highest score in appearance, pore structure, humidity and rice cakes had the highest score in taste and aroma, mouth feelings and general acceptance. Buckwheat flour cake formulation received the lowest score in all evaluations except mouth feelings evaluation. Control cake and gluten-free cake produced with rice flour were found alike statistically in terms of sensory test parameters (P>0,05).