EFFECT OF GLUTEN -FREE COMPOSITE FLOUR ON THE QUALITY PROPERTIES OF CUPCAKE

Abstract

Composite flours were formulated from 53.5-54.5% rice flour, 25% corn starch, 10% chickpea flour and 10% defatted soy bean flour with 1% carboxy methyl cellulose (CMC), or 1.5% CMC or 0.25 xanthan + 0.25% CMC or 0.25% guar gum + 0.25 CMC. Batter properties and cupcake quality of wheat flour and composite flours were evaluated. Mixolab profile, Mixolab simulator mode, chemical composition, physical properties, crust color, crumb color, alkaline water retention capacity and sensory properties of cupcakes were evaluated. Composite flours had higher water absorption and dough stability than control flour. Dough development time and dough weakening values of composite flour were so close to wheat flour.The C1 and C2 values were not affected by replacing wheat flour with composite flours. The C3, C4 and C5 values of wheat flour were higher than composite flours. Composite flour cupcakes had highercrude protein and total ash contents and lower carbohydrates content than control cupcake. Weight of all cupcakes did not differ. Specific volumes and height of composite flour cupcakes containing 1 and 1.5% CMC were higher than control cupcake and other composite flour cupcakes.Composite flour cupcakes had lighter crust color than control cupcake.Composite flour cupcake containing 1.5% CMC had the darker crumb color among all cupcakes. The other composite flour cupcakes had lighter crumb color than the control cupcake. Composite flour cupcakes had lower alkaline water retention capacity than control cupcake. Alkaline water retention capacity of cupcakes was decreased by increasing storage period.Overall acceptability of control cupcake had rating score described as like extremely. Composite flour cupcakes containing 1.5% CMC, 0.25 xanthan + 0.25% CMC and 0.25% guar gum + 0.25 CMC had rating score described as like very much.The produced cupcake from gluten free flour was as good as the wheat product.