Technological optimization of baking formula for the preparation of gluten free sponge cakes

Namen magistrske naloge je bil optimizirati tehnologijo izdelave brezglutenskih biskvitov do te mere, da se po senzoričnih lastnostih vsaj takoj po izdelavi ne bodo ločili od biskvitov, izdelanih iz pšenične moke. Za vsako moko (brezglutensko moko dveh proizvajalcev B1 in B2 ter pšenično moko) smo pripravili štiri skupine biskvitnih mas (direktni in indirektni zames brez pecilnega praška ter direktni in indirektni zames z dodatkom pecilnega praška) v osmih ponovitvah, od tega smo štiri ponovitve uporabili za analize na masah (gostota, absorbanca pri 970 nm in 990 nm, instrumentalno merjenje barve in povratne ekstruzije) in štiri ponovitve za analize na pečenih (30 min v pečici pri temperaturi zraka 180 °C) biskvitih (merjenje višine in volumna, instrumentalno merjenje barve, teksture (Texture Profile Analysis) in senzoričnih lastnosti (kvantitativna opisna senzorična analiza)), opravljene po 3 in 24 ur po peki. Dobljene rezultate smo statistično obdelali. Ugotovili smo razlike v fizikalnih parametrih mas in fizikalno-kemijskih parametrih in senzoričnih lastnostih pečenih biskvitov, izdelanih z različnimi brezglutenskimi mokami, razlike zaradi dodanega pecilnega praška so bolj opazne kot razlike med postopkoma izdelave biskvitov (linearna diskriminantna analiza). Po indirektnem in direktnem postopku in s pecilnim praškom pripravljeni brezglutenski biskviti iz moke proizvajalca B2 so podobni kontrolnim, t.j. biskvitom iz pšenične moke, izdelanih po indirektnem postopku brez pecilnega praška.The purpose of this master\u27s thesis was to optimize the technology of the production of gluten-free sponge cakes to an extent, where at least immediately after production, their sensory properties would not differ from wheat-flour sponge cakes. For each flour type (gluten-free flour from two producers B1 and B2, and wheat flour) four groups of sponge cake mixes were prepared (direct and indirect mix without baking powder versus direct and indirect mix with an addition of baking powder), in eight repetitions. Four repetitions were used to analyze unbaked mixes (density, absorbance at 970 nm and 990 nm, instrumental colour measurement and back extrusion test) and four for the analysis of baked (30 min in the oven, air temperature being 180°C) sponge cakes (the measuring of height and volume, instrumental colour measurement, texture (Texture Profile Analysis) and sensory properties (quantitative descriptive sensory analysis)), conducted 3 and 24 hours after baking. The obtained results were statistically processed. Differences were found in the physical parameters of unbaked mixes, and in physic-chemical parameters and sensory properties of baked sponges, made with different gluten-free flours. The addition of baking powder causes differences that are more visible than those observed when comparing two distinctive sponge mix procedures (linear discriminant analysis). Gluten-free sponge cakes prepared from the flour of producer B2 by indirect and direct mixing, with the addition of baking powder are similar to the control group, i.e. wheat flour sponge cakes made with indirect mixing without baking powder