Chemical And Technological Evaluation For Producing Gluten-Free Cake

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Celiac disease (CD) is a disorder of the small intestine caused by an inappropriate immune response to wheat gluten and similar proteins of barley and rye in genetically susceptible individuals. CD can be also referred to as celiac sprue, nontropicalsprue, gluten-sensitive enteropathy, or idiopathic steatorrhea.  Eleven formulas were conducted to produce gluten-Free cake, chemical, physical, sensory evaluation and (Av and TBA) were determined. Results showed that, formula 12(100% soy flour) was the highest value in fat, ash, protein and crude fiber with values of means ± SD were 4.93±0.20, 3.92±0.12, 45.61±0.91 and 3.78±0.08 respectively. While, it was the lowest value in moisture and carbohydrate with values of mean ± SD were 8.25±0.25 and 45.54±1.23 respectively. Also, formula 11 was the highest values in chemical composition of baked cake.  There were no significant differences (P≤0.05) between control and formulas4 and 5 in weight and specific volume properties, while there were significant differences between control cake and other all formulas in sensory evaluation. Data showed that, there were no significant differences (p≥0.05) between formula 1 as a control and all other formulas in acid value at zero time. Formula 11 was the highest value in avid value at(zero, 5 and 10 days) of storage for cakes storage, while formula 5 was the lowest value in acid value.
Conclusion: gluten-Free cakes made with rice flour were more acceptability than other flours.

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