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Effect of different fibers on batter and gluten-free layer cake properties

Abstract:

The effect of different fibers, added individually or in combination, to improve the functional properties of gluten-free layer cakes was examined. Soluble (inulin and guar gum), and insoluble (oat fiber) fibers were used to replace up to 20% of rice flour in gluten-free layer cakes formulation. The incorporation of fibers increased the batter viscosity, with the exception of inulin. Fiber enriched gluten-free cakes containing blends of oat fiber-inulin resulted in improved specific volume. Significantly brighter crust and crumb was obtained in the presence of fibers, excepting the crumb of oat-guar gum containing cake. Fibers and its blends increased the crumb hardness; but the smallest effect was observed with the addition of oat, individually or combined with inulin. Enriched cakes increased significantly their dietary fiber content, which was connected to the nature of the fibers added. Fibers significantly affected the in vitro hydrolysis of starch fractions, being the most pronounced effect the decrease in the slowly digestible starch. Overall combination of oat fiber-inulin resulted in better gluten-free cakes. © 2012 Elsevier Ltd.