Production of Gluten - free sponge cake by using mixture of chickpea flour, rice flour, Guar Gum and Xanthan Gum

Celiac disease is an autoimmune disease which caused by gastrointestinal digestion of gluten proteins and the only way to treat it the using a gluten free diet. So the production of food without gluten with acceptable quality for these patients is of particular importance. The objective of this study was to produce gluten- free spong cake by using a mix of chickpea flour, rice flour, guar gum, xanthan gum. In the study of chickpea flour and rice flour each of the five levels of 0, 25, 50, 75, 100 percent, guar gum and xanthan each in concentrations of 0.3% by weight of flour, individually and combined in the formulation of cake were used without gluten. Parameters of cake samples including moisture, pH, texture, specific volume, color, mold and yeast on 1 and 7 and 14 d were measured. Sponge cakes chickpea flour in formulations with increased moisture content, specific volume was increased protein in the samples tested Rice flour by increasing the pH, sponge cakes without gluten tested increased tissue stiffness. The sensory evaluation showed that among sponge cakes without gluten sample containing 100% chickpea flour and 0.3 percent xanthan gum had higher quality features and after the sample was selected as the best treatment.