1. Table 1. Formulation of gluten-free cake
Formulation (g) C
F20
F40
F60 X WF
Rice flour
100 80 60 40 -
Flaxseed flour 20
Wheat flour
Xanthan gum
0.8
Milk 75
Eggs
62.5
Sunflower oil
37.5
Sugar
112.5
Baking powder
3.7
C: control gluten-free cake; F20: gluten-free cake supplemented with 20% of flaxseed flour; F40: gluten-free cake supplemented with 40% of flaxseed flour; F60: gluten-free cake supplemented with 60% of flaxseed flour; X: gluten-free cake supplemented with 0.8% of xanthan gum; WF: cake supplemented with 100% of wheat flour.
Wen Chieh Sung et al. Effect of Flaxseed Flour and Xanthan Gum on Gluten-Free Cake Properties. Journal of Food and
Nutrition Research, 2017, Vol. 5, No. 10, doi: /jfnr
© The Author(s) Published by Science and Education Publishing.