The effect of different protein mixtures (pea, whey and egg white proteins) on the physical characteristics of batters and baked gluten‐free layer cakes after substituting 45% of flour was evaluated. A mixture design approach was used to determine the interaction effects of the three proteins on the cakes physical characteristics. For batter density, two interactions were observed, and higher values were found for batters containing a mixture of 60–80% egg white and 20–40% whey than in batter containing only one of these proteins, or a pea content of 70–90% than in batter containing only pea. For batter viscosity, significant interactions between egg white and pea, and between whey and pea proteins were observed, which explains the gentler decrease in viscosity at higher egg white and/or whey protein ratios. Regarding hardness, an interaction between egg white and whey occurred, and increasing whey content helped to reduce hardness to a greater extent than increasing pea content.

中文翻译：

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使用混合设计优化富含蛋白质的无麸质夹心蛋糕

评估了不同蛋白质混合物（豌豆，乳清和蛋清蛋白）对面粉和面筋的烘烤后的物理特性的影响，这些面粉替代了面粉的45％。使用混合设计方法确定这三种蛋白质对蛋糕物理特性的相互作用。对于面糊密度，观察到两种相互作用，与包含仅这些蛋白质之一或豌豆含量为70-90的面糊相比，包含60–80％蛋清和20–40％乳清的混合物的面糊的值更高％比仅含豌豆的面糊中的含量高。对于面糊粘度，观察到蛋清和豌豆之间以及乳清和豌豆蛋白之间存在显着的相互作用，这解释了在蛋清和/或乳清蛋白比例较高时粘度的降低较为温和。关于硬度