Vacuum-combined baking to enhance quality properties of gluten-free cake: Multi-response optimization study

In this study, the effect of partial-vacuum baking on quality properties of gluten-free cake was investigated. The vacuum-combined baking parameters (atmospheric pressure, baking temperature and time, vacuum oven temperature and pressure and vacuum baking time) were optimized using the Technique for Order Preference by Similarity to Ideal Solution-based, or TOPSIS-based, Taguchi method. Variance analysis was performed to determine the significance of the effects of these factors on the responses. Firmness, observed springiness values and weight loss values were responses (R-2 > 75) to multi-response optimization. Sensitivity analyses showed that textural properties of gluten-free cakes were improved, and similar weight loss values compared with control could be obtained at optimum levels of partial-vacuum baking. According to the sensitivity analyses, cook value and the SEM analysis of optimal points, optimum vacuum combined baking levels were selected as 180 degrees C - 11 min at atmospheric pressure and 150 degrees C - 11 min at 50 kPa vacuum pressure. It was remarked that although leading to a lower cook value, acceptable quality properties and sufficient starch gelatinization could be achieved by using vacuum technologies. Therefore, these results indicated that vacuum-combined baking is a useful method to improve textural properties of gluten-free cake without any additives.