The Effect of Whey Protein Concentrate, Soy Protein Isolate, and Xanthan Gum on Textural and Rheological Characteristics of Gluten-Free Batter and Cake

Figure 2

(a) Storage modulus of batter samples containing whey protein concentrate and xanthan gum (WX), (b) storage modulus of batter samples containing soy protein isolate and xanthan gum (SX), (c) loss modulus of batter samples containing whey protein concentrate and xanthan gum (WX), and (d) loss modulus of batter samples with soy protein isolate and xanthan gum (SX).

(a)

(b)

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(d)