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Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes

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Abstract

There is a growing interest in developing gluten-free bakery products in recent time. In cake making, gluten network formation is not essential, but hardly any information exists about the influence of the gluten-free flour characteristics affecting the final cake product. This study analyses the influence of two different rice cultivars (short and long) with different flour particle size in batter characteristics (specific volume, viscosity and internal structure) and in sponge and layer cake formulas (volume, shape, texture and colour). During starch gelatinization, the finest flours (median particle size finer than 100 μm) increased their viscosity and reached the peak viscosity (RVA) later than the coarsest flours. Moreover, the finest flours gave batters with lower specific volumes but with an air distribution in smaller and uniform bubbles in both formulas. These flours also produced higher volume and lower firmness in sponge cakes and greater symmetry index both in sponge and layer cakes. The rice type also influenced batter and cakes characteristics but in a lesser extent. The different results obtained depending on the rice flour particle size, type flour and cake formulation indicate the need to define them both in industrial specifications and in research studies.

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Acknowledgments

This study was supported by a grant from the Spanish Ministry of Science and Innovation (grant: AGL2011-23802). The authors are grateful to Harinera Castellana (Valladolid, Spain) for supplying the raw materials and to Agro-Technical Institute—ITACYL (Castile and Leon, Spain) and to Esteve Santiago S.A. (Cabezón de Pisuerga, Valladolid, Spain) for protein and particle size measurements.

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Authors and Affiliations

  1. Food Technology Area. E.T.S. Ingenierías Agrarias, Valladolid University, 34004, Palencia, Spain

    Esther de la Hera, Mario Martinez, Bonastre Oliete & Manuel Gómez

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  1. Esther de la Hera
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  2. Mario Martinez
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  3. Bonastre Oliete
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  4. Manuel Gómez
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Correspondence to Esther de la Hera.

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de la Hera, E., Martinez, M., Oliete, B. et al. Influence of Flour Particle Size on Quality of Gluten-Free Rice Cakes. Food Bioprocess Technol 6, 2280–2288 (2013). https://doi.org/10.1007/s11947-012-0922-6

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  • DOI: https://doi.org/10.1007/s11947-012-0922-6

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