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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… Click to show full abstract
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
Journal Title: Lwt - Food Science and Technology
Year Published: 2020
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