Utilization of chestnut flour in gluten-free cakes

Abstract

The inappropriate immune response to the certain grain proteins in wheat, barley, rye and possibly oat is called celiac disease. In order to produce gluten-free products, many scientists and manufacturers used flours obtained from different sources such as corn, soy, sorghum, buckwheat and chickpea. Furthermore, ingredients and gums such as emulsifiers, enzymes, dairy products, fibers and hydrocolloids were used to improve functional properties of gluten-free products. Chestnut flour can be a good alternative source because of its nutritional and health benefits. In this study, the effects of chestnut flour in combination with various amounts of rice flour at different ratios (0:100, 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, and 100:0), three different water levels (120, 150 and 180%) in flour basis and addition of xanthan-guar gum blend and emulsifier DATEM™ mixture (0.5% w/w) in flour basis on quality parameters in terms of specific volume, firmness and color have been studied. Basic cake recipe in percent flour basis contained 80% sugar, 25% shortening, 9% egg white powder, 3% salt and 5% baking powder. Cakes containing only rice flour and chestnut flour without any gum and emulsifier were used as controls. Gluten-free cakes were baked at 180°C for 20 minutes in a convection oven. Higher chestnut: rice flour ratio required higher water level to obtain higher quality. The addition of xanthan-guar blend and DATEM™ mixture resulted in softer and voluminous cakes. Darker crust color was obtained as chestnut flour content in the formulation increased. When all of the formulations were compared, cakes prepared with chestnut: rice flour ratio of 30:70 and 150% water level were the most acceptable.