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

Table 1

Treatments prepared and abbreviations used in the present research.

Treatments
No.	WPCXG (%)	No.	SPIXG (%)
1	0, 0 (control)	1	0, 0 (control)
2	0, 0.15	2	0, 0.15
3	0, 0.3	3	0, 0.3
4	5, 0	4	5, 0
5	5, 0.15	5	5, 0.15
6	5, 0.3	6	5, 0.3
7	10, 0	7	10, 0
8	10, 0.15	8	10, 0.15
9	10, 0.3	9	10, 0.3

WPC: whey protein concentrate; SPI: soy protein isolate; XG: xanthan gum.