Multivariate analysis of staling properties in vacuum-combined baking gluten-free cake during storage

Abstract

In this study, the staling properties of vacuum-combined baking (VCB) gluten-free cake samples were investigated and compared with the conventional baking method. Textural, water-loss and moisture-content changes were determined during 5-day storage. Principal component analysis (PCA) was carried out to provide an understanding of the importance of the physicochemical variables during the storage period. X-ray diffraction and atomic-force microscopy analyses were performed in order to study the VCB effect on the cake samples at the microstructural level. The springiness and firmness values of the VCB cake samples were lower than control at the end of the storage period (p < 0.05). As a result of the PCA analysis, the dominant distinctive factor for the VCB and conventional baking was found to be springiness, and it was the moisture content of the crumb that caused staling during storage for both methods. The crystal type and morphological structure of the vacuum-baked samples were different than for the control. The main crystalline structure was found to be dominantly of the A-type in the VCB cake and V-type in the control. Overall, the vacuum combined baking method increased the storage time of gluten-free cake without significantly changing its physicochemical properties.