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ARS Home » Plains Area » Brookings, South Dakota » Integrated Cropping Systems Research » Research » Publications at this Location » Publication #245666
Title: Development of Gluten-Free Cakes

Author
item OMARY, M - California Polytechnic State University
item ZAWADI, O - California Polytechnic State University
item Rosentrater, Kurt
item BRENNER, C - California Polytechnic State University
item DONG, W - California Polytechnic State University
item FALTENS, T - California Polytechnic State University

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 9/16/2009
Publication Date: 9/16/2009
Citation: Omary, M.B., Zawadi, O., Rosentrater, K.A., Brenner, C., Dong, W., Faltens, T. 2009. Development of Gluten-Free Cakes. AACC International Annual Meeting, Baltimore MD, September 13-16, 2009.

Interpretive Summary: Celiac (coeliac) disease, also known as celiac sprue and gluten–sensitive enteropathy, is one of the most frequent food intolerances in the world. It is an autoimmune disorder prevalent in 1:133 of the US population and 1:266 of the population worldwide. Celiac disease is characterized by the inflammation of the upper small intestine. When exposed to gluten, villi, tiny hair-like projections in the small intestine are damaged, leading to mal-absorption of essential nutrients such as iron, folic acid, calcium, and fat-soluble vitamins. Currently, the only treatment available for celiac disease is to adopt a gluten-free diet. Gluten is a complex composed of the proteins glutenin and gliadin, and can be found in wheat, barley, rye, triticale and possibly oat cereals. The immune response may actually be focused on a limited portion of the gliadin region. When hydrated and mixed or kneaded, gluten forms strands that facilitate texture development and provide structure to baked goods. Most previous research on gluten-free baked products has focused on breads. However, the development of other high-quality gluten-free baked goods with sensory and textural properties similar to those baked goods containing gluten remains a challenge. The goals of this study were to determine the consumer acceptance, and physical and chemical properties including texture, weight, volume and water activity of cakes formulated with soy flour and corn starch using standard laboratory methods. A response surface methodology was used to assist with formula optimization and data analysis. Preliminary results from this study will be presented. The data generated during this study will be useful to the gluten-free baked goods industry.

Technical Abstract: Celiac (coeliac) disease, also known as celiac sprue and gluten–sensitive enteropathy, is one of the most frequent food intolerances in the world. It is an autoimmune disorder prevalent in 1:133 of the US population and 1:266 of the population worldwide. Celiac disease is characterized by the inflammation of the upper small intestine. When exposed to gluten, villi, tiny hair-like projections in the small intestine are damaged, leading to mal-absorption of essential nutrients such as iron, folic acid, calcium, and fat-soluble vitamins. Currently, the only treatment available for celiac disease is to adopt a gluten-free diet. Gluten is a complex composed of the proteins glutenin and gliadin, and can be found in wheat, barley, rye, triticale and possibly oat cereals. The immune response may actually be focused on a limited portion of the gliadin region. When hydrated and mixed or kneaded, gluten forms strands that facilitate texture development and provide structure to baked goods. Most previous research on gluten-free baked products has focused on breads. However, the development of other high-quality gluten-free baked goods with sensory and textural properties similar to those baked goods containing gluten remains a challenge. The goals of this study were to determine the consumer acceptance, and physical and chemical properties including texture, weight, volume and water activity of cakes formulated with soy flour and corn starch using standard laboratory methods. A response surface methodology was used to assist with formula optimization and data analysis. Preliminary results from this study will be presented. The data generated during this study will be useful to the gluten-free baked goods industry.