Optimization of baking of rice cakes in infrared-microwave combination oven by response surface methodology.

摘要

Response surface methodology was used to optimize the production of gluten-free cakes made from rice flour baked in an infrared-microwave combination oven. 2 types of cake formulations were used which contained either xanthan gum or a xanthan-guar gum blend. The independent variables were emulsifier content (0, 3, and 6% of flour wt.), upper halogen lamp power (50, 60, and 70%), and baking time (7, 7.5, and 8 min). Specific vol., surface colour change, firmness and wt. loss of the cakes were determined as quality indicators. Cakes formulated with xanthan gum had better quality characteristics than cakes containing the xanthan-guar gum blend. Cakes formulated with xanthan gum and 5.28% emulsifier and baked using 60% halogen lamp power for 7 min had the most acceptable quality.