The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation.

ABSTRACT: The demand for new gluten-free (GF) products is still very crucial issue in food industry. There is also a need for bioactive compounds and natural alternatives for food additives. For now, not only providing structure without gluten is major challenge, but also high sensory acceptance and nutritional value are on the top. This study is focused on the effect of high-purity oat β-glucan as a structure-making agent on physicochemical and sensory properties of gluten-free yeast leavened cake. The response surface methodology (RSM) was used to set the design of the experiment. Water and oat β-glucan were chosen as independent variables. Enzymatic extraction was conducted in order to obtain pure oat β-glucan (approx. 85%). Physicochemical and microstructure analyses, and a consumer hedonic test

SUBMITTER: Karp S 

PROVIDER: S-EPMC7447740 | biostudies-literature | 2020 Oct

REPOSITORIES: biostudies-literature