انجمن علوم و صنایع غذایی ایران ناشر: دانشگاه تربیت مدرس مجله علوم و صنایع غذایی ایران 2008-8787 23 172 2026 05 22 Stable and dynamic rheological characteristics of gluten-free cake batter enriched with whey protein concentrate, soy protein isolate and basil seed gum Stable and dynamic rheological characteristics of gluten-free cake batter enriched with whey protein concentrate, soy protein isolate and basil seed gum 208 220 28577 10.48311/fsct.2026.115687.0 FA پرستو قائمی دانش آموخته دکتری علوم و صنایع غذایی، دانشگاه آزاد اسلامی، آزادشهر، ایران سعیده عربشاهی دلویی گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، آزادشهر، ایران مهران اعلمی گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، ایران سید حسین حسینی قابوس گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی، آزادشهر، ایران Journal Article 2025 09 13 In recent years, the demand for gluten-free food products has been growing exponentially. Thus, research on the effects of various compounds for improving the quality of these products seems necessary. The current study aimed to enhance the rheological properties of a gluten-free batter and cake based on rice flour using whey protein concentrate (WPC), soy protein isolate (SPI) at three levels (0, 5, and 10%), and various amounts of basil seed gum (BSG) (0, 0.5, and 1%).The results revealed that the apparent viscosity in all the samples increased with protein and gum, so the highest apparent viscosity (27.9 Pa⋅s) related to the sample containing 10% SPI and 1% BSG. The flow behavior index of each sample was less than one. Hence, shear thinning behavior (pseudoplasticity) was seen in all batter samples. The storage modulus and loss modulus of the cake batter increased as the proportion of WPC, SPI, and BSG increased. The samples' elasticity was confirmed by the loss tangent value of batter samples with varying concentrations of WPC or SPI, with BSG being less than one. These findings showed that samples with 10% WPC, 10% SPI, and 1% BSG had greater stiffness than other samples at a frequency of 1 Hz. Their complex viscosity values were 277.268 and 523.299 Pa⋅s, respectively. In terms of rheological qualities, cake samples with 10% SPI and 1% BSG were recommended as an alternative to regular cakes for those with celiac disease. In recent years, the demand for gluten-free food products has been growing exponentially. Thus, research on the effects of various compounds for improving the quality of these products seems necessary. The current study aimed to enhance the rheological properties of a gluten-free batter and cake based on rice flour using whey protein concentrate (WPC), soy protein isolate (SPI) at three levels (0, 5, and 10%), and various amounts of basil seed gum (BSG) (0, 0.5, and 1%).The results revealed that the apparent viscosity in all the samples increased with protein and gum, so the highest apparent viscosity (27.9 Pa⋅s) related to the sample containing 10% SPI and 1% BSG. The flow behavior index of each sample was less than one. Hence, shear thinning behavior (pseudoplasticity) was seen in all batter samples. The storage modulus and loss modulus of the cake batter increased as the proportion of WPC, SPI, and BSG increased. The samples' elasticity was confirmed by the loss tangent value of batter samples with varying concentrations of WPC or SPI, with BSG being less than one. These findings showed that samples with 10% WPC, 10% SPI, and 1% BSG had greater stiffness than other samples at a frequency of 1 Hz. Their complex viscosity values were 277.268 and 523.299 Pa⋅s, respectively. In terms of rheological qualities, cake samples with 10% SPI and 1% BSG were recommended as an alternative to regular cakes for those with celiac disease. https://fsct.modares.ac.ir/article_28577_2def82558a0b5b01ac62b2bc46cfdb76.pdf