Xanthan gum improves quality of gluten-free cake, study reveals

The addition of xanthan gum may boost the quality of gluten-free cakes, resulting in improved bakery products for celiac patients, according to a new study published in the International Journal of Food Science and Technology.

The researchers. led by Leidi Preichardt of the Federal University of Pelotas, Brazil, compared the characteristics of gluten-free cakes formulated with rice and corn flours and those with different concentrations of xanthan gum.

The results revealed that cakes formulated with xanthan gum exhibited improved quality characteristics such as increased specific volume, enhanced texture in terms of decreased firmness, and delayed staling.

In addition, concentrations of 0.3% and 0.4% xanthan gum produced cakes with desirable sensory characteristics and provoked high acceptance among consumers.

The researchers noted that the use of xanthan gum in cakes and bakery products helps manufacturers boost growth in the high-value gluten-free market.