Effect of gluten free composite flour and egg replacer on physicochemical and sensory properties of cakes

This study was aimed to find the formulation of composite flours from rice, cassava, and soybean flours, potato starch, and hydrocolloids, and also to find the egg replacer formulation from whey and soybean protein isolate. The composite flours and egg replacer then were used as wheat flour and egg alternatives in cake production, and some physicochemical and functional properties of the treated cake were compared with standard cake. The results showed that the different formulation gave the different effect on physicochemical and functional properties of composite flours. The composite flours from rice flour: cassava flour: potato starch: soybean flour: xanthan gum with the proportion of 30: 40: 15:14.5:0.5 had the pasting properties that comparable to those of wheat flour, although it still had the lower protein content than wheat flour. Egg replacer from the mixture of soy protein isolate, corn starch and xanthan gum had the functional properties that were comparable to those of whole egg flour. The gluten free of composite flour and egg replacer can be used as the raw material in gluten and egg free cakes with the acceptable sensory properties.