Rheological study of layer cake batters made with soybean protein isolate and different starch sources

• Published in: Journal of food engineering Vol. 102; no. 3; pp. 272 - 277
• Main Authors: Ronda, Felicidad, Oliete, Bonastre, Gómez, Manuel, Caballero, Pedro A., Pando, Valentín
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.02.2011; [New York, NY]: Elsevier Science Pub. Co; Elsevier
• Subjects: Batter; batters; Biological and medical sciences; Cake; Cakes; Consistency; Density; Food engineering; Food industries; Foods; Fundamental and applied biological sciences. Psychology; General aspects; Gluten-free; gluten-free foods; model food systems; protein isolates; Proteins; Rheological properties; Rheology; Rice; soy protein; Soybean; soybean protein isolate; starch; Starch and starchy product industries; Starches; Wheat; Batter; Gluten-free; Soybean; Rheology; Cake; Meat emulsion; Starch; Meat product; Protein isolate; Grain legume; Plant protein; Carbohydrate; Polysaccharide; Gluten; Rheological properties
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2010.09.001

The study of new gluten-free foods suitable for celiac people is necessary since people allergic to wheat proteins are more and more frequent. This study examined the effect of using different starch sources (rice, corn, potato and wheat) and protein types (soy protein isolate, wheat protein) at different percentages (0%, 10%, 20%), on the rheological properties of batters (flow, viscoelastic and stickiness behaviour) and on batter density and cake volume. The highest consistency, viscous and elastic moduli, and adhesive force corresponded to batters made of rice starch and soy protein isolate, which showed the most similar rheological behaviour to wheat flour batters. The batters obtained showed adequate characteristics in processing and in achieving high quality products. However, the percentages of starches and proteins should be experimentally optimized in each case.